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Chocolate sticks

Ingredients:

1 egg
100g sugar
240g flour
4g baking powder
90g butter
400g melted chocolate

Preparation:

1. In a bowl, add the egg and sugar and mix until the sugar dissolves. Sift the flour and baking powder, add the butter and knead until you obtain a soft, homogeneous and compact dough.

2. Wrap the dough in plastic wrap and place in the refrigerator for about 40 minutes to harden.

3. After the time has passed, cut a short piece of dough and make a long, thick loaf just below a little finger. Cut the bread into sticks about 8-10 cm long.

4. Place the sticks inside a baking sheet lined with parchment paper and bake in the oven at 180°C/356°F for about 12 minutes.

5. Melt the chocolate and, with the help of tongs, completely immerse the cookies, one at a time, in the chocolate.

6. Place the togo on parchment paper and allow to cool completely before serving

Puff Pastry Wrapped Baked Apples with Cinnamon Cream

Ingredients

For the Puff Pastry Wrapped Apples:

• 200 g puff pastry (7.1 oz)
• 4 medium-sized apples, cored
• 20 g butter (0.7 oz)
• 10 g cinnamon (0.4 oz)
• 30 g brown sugar (1.1 oz)

For the Caramel Sauce:

• 200 g sugar (7.1 oz)
• 100 ml water (3.4 fl oz)
• 7 g salt (0.2 oz)
• 500 ml whipping cream, divided (16.8 fl oz)
• 20 ml lemon juice (0.7 fl oz)

For the Cinnamon Cream:

• 300 ml whipping cream (11 fl oz)
• 80 g powdered sugar (2.8 oz)
• Pinch of cinnamon

Nutrition Information

• Servings: 4
• Calories per serving: Approximately 500 kcal
• Fat: 30g
• Carbohydrates: 55g
• Protein: 4g

Instructions

1. Prepare the Apples

Begin by preheating your oven to 180°C (350°F). This temperature will ensure the puff pastry bakes to a perfect golden brown while the apples become tender.

Core the 4 medium-sized apples, removing the seeds but leaving the apples whole. Set the apples aside while you prepare the filling.

In a small pan, melt 20 g of butter over medium heat. Once the butter is melted, add 30 g of brown sugar and 10 g of cinnamon. Stir the mixture and let it cook for 1-2 minutes, until the sugar has fully dissolved and the mixture is bubbling slightly. Remove the pan from heat and allow the mixture to cool slightly.

2. Wrap the Apples in Puff Pastry

Roll out the 200 g of puff pastry on a lightly floured surface to about 1/4-inch thickness. Cut the pastry into 4 squares, each large enough to completely encase one of the apples.

Plum Crumble Cake Recipe

Ingredients

For the Cake:

• 10-12 fresh plums, halved and pitted
• 160 g sugar (about 3/4 cup)
• 100 g butter (about 1/2 cup), softened
• 1/2 teaspoon vanilla sugar (or vanilla extract)
• 3 large eggs
• 100 g yogurt or sour cream (about 1/2 cup)
• 1 teaspoon baking powder
• 280 g all-purpose flour (about 8 tablespoons)

For the Crumble Topping:

• 3 tablespoons all-purpose flour
• 2 tablespoons sugar
• 40 g butter (about 3 tablespoons), cold

Nutrition Information

• Servings: 12 squares
• Calories per serving: Approximately 220 kcal
• Fat: 11g
• Carbohydrates: 28g
• Protein: 3g

Instructions

1. Prepare the Cake Batter

Preheat your oven to 180°C (350°F). Prepare a baking dish (approximately 9×13 inches) by greasing it lightly with butter or lining it with parchment paper. This ensures that the cake doesn’t stick and makes it easier to remove once baked.

In a large mixing bowl, cream together the softened butter and 160 g of sugar until the mixture becomes light and fluffy. This step is crucial as it incorporates air into the batter, contributing to the cake’s tender texture. Next, add the eggs, one at a time, beating well after each addition. This gradual incorporation helps to maintain the airiness of the batter.

Stir in the vanilla sugar (or vanilla extract) and the yogurt or sour cream. The yogurt or sour cream adds moisture and a slight tang, which beautifully balances the sweetness of the plums and sugar.

In a separate bowl, sift together the flour and baking powder. Sifting ensures that the baking powder is evenly distributed, which is key for a consistent rise. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. The batter should be smooth and just combined.

2. Assemble the Cake

Pour the prepared cake batter into the greased or lined baking dish, spreading it evenly with a spatula. This will create a uniform base for the plums and crumble topping.

Now, arrange the halved plums on top of the batter, cut side up. Gently press them into the batter, but not too deep; they should be slightly nestled into the surface. As the cake bakes, the plums will release their juices, creating pockets of fruity goodness throughout the cake.

3. Prepare the Crumble Topping

In a small bowl, combine the 3 tablespoons of flour and 2 tablespoons of sugar. Add the 40 g of cold butter, cutting it into the flour-sugar mixture with a fork or pastry cutter until it resembles coarse crumbs. The key to a good crumble topping is ensuring the butter is cold, as this prevents it from melting into the flour too quickly, preserving that desirable crumbly texture.

Evenly sprinkle the crumble mixture over the plums and cake batter. The crumble topping will add a satisfying crunch and extra sweetness that complements the softness of the cake and the tartness of the plums.

4. Bake the Cake

Place the assembled cake in the preheated oven and bake for 35-40 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean, indicating that the batter is fully cooked. If the crumble topping begins to brown too quickly, you can loosely cover the cake with aluminum foil to prevent it from burning.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This short cooling period helps the cake set slightly, making it easier to slice without crumbling apart.

. Serve

After the cake has cooled slightly, slice it into squares and serve. This cake can be enjoyed warm, which enhances the flavors of the plums, or at room temperature, which allows the crumble to retain its crunch. For an extra touch of indulgence, pair the cake with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage Tips

• Storing: The cake can be stored at room temperature for up to two days in an airtight container. If you prefer to keep it longer, it can be refrigerated for up to five days. Just be sure to let it return to room temperature or warm it slightly before serving for the best flavor and texture.
• Freezing: If you’d like to make the cake ahead, it freezes well. Wrap individual squares in plastic wrap and then place them in a freezer-safe bag. Thaw at room temperature before serving.

Recipe Variations

• Spiced Crumble: Add a pinch of cinnamon or nutmeg to the crumble topping for a warm, spicy note that complements the plums beautifully.
• Almond Twist: Substitute half of the flour in the crumble topping with ground almonds for a nutty flavor and extra crunch.
• Citrus Zest: Add the zest of a lemon or orange to the cake batter for a bright, citrusy twist that pairs wonderfully with the plums.

This Plum Crumble Cake is a delightful dessert that showcases the best of late summer’s bounty. It’s easy to make, visually stunning, and deliciously satisfying, making it a perfect choice for any occasion.

Delicious Bread for Breakfast

Ingredients:

3 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons active dry yeast
1 teaspoon salt
1 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup raisins or dried cranberries (optional)
1/2 teaspoon ground cinnamon (optional)

Instructions:

Step 1: Prepare the Dough
Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until it becomes frothy.
Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. If using cinnamon, add it to the flour mixture.
Combine Wet Ingredients: In another bowl, whisk together the melted butter, egg, and vanilla extract.
Step 2: Make the Dough
Mix Ingredients: Add the yeast mixture and the butter mixture to the flour mixture. Stir until a dough forms. If using raisins or dried cranberries, fold them into the dough at this stage.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment.
Step 3: Let the Dough Rise
First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size.
Step 4: Shape and Second Rise
Shape the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
Second Rise: Cover the loaf pan with a clean kitchen towel or plastic wrap and let it rise again in a warm place for about 30-45 minutes, or until it has risen to about 1 inch above the edge of the pan.
Step 5: Bake the Bread
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. You can also check for doneness with an instant-read thermometer; the internal temperature should be around 190°F (88°C).
Step 6: Cool and Serve
Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Slice and Serve: Once cooled, slice the bread and serve it with your favorite breakfast accompaniments like butter, jam, honey, or cream cheese.

If you’ve ever tried your hand at making baklava at home, then you know what a process it is. Layers upon layers of delicate phyllo dough, lots of butter brushing, and a homemade nut filling– it’s not for the faint of heart. If you’re craving that sweet and nutty flavor, but aren’t up for undertaking the real deal then this Baklava Bundt Cake recipe is just the thing!While this recipe does require a few different steps, don’t be intimidated, they’re all easy! You’ll start out by mixing together a simple pistachio and walnut filling. This gets spread along the bottom of the bundt pan so it will be on top once it’s inverted. Next up is the cake batter. We’ve taken the easy route with a boxed white cake mix, but switched in the oil for butter and water for milk. This gives the cake a deliciously rich texture.

As the cake bakes you’ll prepare a simple honey sauce on the stove top. Allow time for the sauce to cool and thicken before drizzling it onto the cake for the best results. The final cake is nothing short of stunning so make sure to snap a pic before everyone digs in. If you’re looking for a new show-stopping recipe, you’ve found it!

SPONGY CAKE

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