Been looking for this cake for a long time, and finally got the recipe! The frosting is unreal

 

Ingredients:

1.5 cups of all-purpose flour

9 ounces of milk

½ cup of cold, cubed butter

½ cup of molasses

½ cup of corn syrup

½ cup of packed brown sugar

1 egg

1 teaspoon of baking soda

1 tablespoon of ground ginger

1 teaspoon each of cinnamon and pumpkin pie spice

For the Frosting:

1.5 cups of powdered sugar

4 ounces of cream cheese

¼ cup of softened butter

3 teaspoons of molasses

½ teaspoon of vanilla extract

¼ teaspoon of cinnamon

PREPARATION:

Start by preheating your oven to 350°F and prepping a 5×9 baking pan with grease and parchment paper.

Combine flour, baking soda, ginger, cinnamon, and pumpkin pie spice in a mixing bowl.

Warm milk and brown sugar in a pan until the sugar dissolves and the mixture is lukewarm. In a separate pan, gently heat molasses and corn syrup.

Blend the cold butter into the flour mixture until it resembles coarse crumbs.

Stir the milk mixture into the flour, followed by the molasses mixture.

Whisk in the egg until smooth, pour into the prepared pan, and bake for about 45 minutes. Test with a toothpick for doneness.

Allow the cake to cool, then wrap in foil and store for a day to develop a sticky top.

For the Frosting:

Cream together the butter and cream cheese. Add in vanilla and cinnamon, then gradually incorporate powdered sugar. Mix in the molasses and chill before spreading over the rested cake.

Conclusion:

Conclude with the assurance that this Gingerbread Cake, crowned with Cinnamon Molasses Frosting, is a delightful addition to any festive table, promising warmth and joy with every slice.

CROCKPOT RANCH PORK CHOPS

 

Ingredients:

1 pound pork chops, loin, center cut

1 packet Ranch dip and seasoning mix

1 cup water

1 can 98% fat free cream of chicken

Salt and pepper, to taste

P.S. you can add potatoes.

PREPARATION:

Season pork chops with salt and pepper and place in crockpot.

Combine Ranch mix, water, and cream of chicken in a bowl, and pour into crockpot over the chops.

Cook on low heat 5-7 hours.

Serving Size: Makes four servings, one pork chop each

Enjoy !

Cheeseburger Cake Recipe

 

Ingredients:

large onion, chopped (1 cup)1 kilo of minced meat1/2 teaspoon of saltBlack pepper flour (to taste)Garlic powder (to taste) (optional)1 cup shredded cheddar cheese1/2 cup original cookie mix (or all-purpose flour)1 cup whole milk2 large eggs

PREPARATION:

Preheat the oven to 400°F. . Grease a medium (9 inch) cake pan with vegetable oil.Heat some oil in a large skillet over medium heat and cook the onion until soft, about 3 minutes.Add the minced meat to the pan and loosen it with a spatula. Bake for 10 minutes until golden brown. Drain excess fat from the beef and season with salt, pepper and garlic powder.Divide the cooked and finished beef among the prepared plate. Sprinkle cheddar cheese over the beef.In a small bowl, whisk the Bisquick mixture (or flour), milk and eggs until well combined. Pour this dough over the meat and cheese in a bowl.Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.Serve hot and enjoy this comforting cheeseburger pie.Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutesKcal: No information Servings: 6

Classic Southern Pecan Cake

 

Ingredients :

For the cake2 1/2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup of whole milk

1/2 cup sour cream

1 teaspoon of baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon of vanilla extract

1 teaspoon almond extract (optional)

1 1/2 cup chopped pecans, toasted

For the cream cheese frosting16 ounces cream cheese, softened

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons of vanilla extract

1/2 cup chopped pecans, toasted (for garnish)

Préparations :

Step 1: Prepare the Cake Batter

Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Put aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs: Add the eggs one by one, beating well after each addition. Add the vanilla and almond extracts.

Mix wet and dry mixtures: Gradually add dry ingredients to butter mixture, alternating with milk and sour cream, starting and ending with dry ingredients. Mix until combined.

Stir in the pecans: Gently fold in the toasted pecans.

Step 2: Bake the Cake

Divide the batter: Divide the batter evenly among the prepared cake pans.

Bake: Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

Beat cream cheese and butter: In a large bowl, beat cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until completely

Step 4: Assemble the Cake

Cake Layer: Place a cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.

Frost the sides: Use the remaining frosting to cover the sides of the cake.

Topping: Sprinkle the top of the cake with toasted pecans.

ENJOY

All the grandkids wanted seconds and grandpa ate three of them

 

Ingredients :

Ingredient QuantityLeftover shredded chicken or drained canned chicken 25 ouncesDijon mustard 1 teaspoonLarge egg 1Dried thyme ⅛ teaspoonBreadcrumbs ¼ cupOnion powder ¼ teaspoonGarlic powder ¼ teaspoonSalt and black pepper To tasteOil, for frying (vegetable or olive oil) Enough to cover the bottom of the skillet

Préparations :

Combine the chicken mixture. In a large bowl, mix the shredded chicken, Dijon mustard, egg, breadcrumbs, thyme, onion powder, garlic powder, salt, and pepper.Form the fritters. Shape the chicken mixture into small patties.Heat the oil. Heat oil in a skillet over medium heat.Fry the fritters. Cook the fritters for 3-4 minutes per side, or until golden brown and crispy.Serve and enjoy. Serve the fritters with your favorite dipping sauce.Enjoy !

ENJOY

The Most Delicious Dinner in 10 Minutes: My Grandmother’s Recipe

 

Ingredients :

Components: 500 grams of Stellini pasta and fifty grams of butter15.g of flour500 milliliters of milkOne hundred grams of grated hard mozzarella cheese1. One onion, cut very finelya total of three minced garlic clovesMeat mince (either beef, hog, chicken, or turkey) weighing 700 grams200 grammes of tomato sauceAs a cooking medium, vegetable oilFor your taste, saltThe addition of a pinch of meat seasoning, dried powdered nutmeg, and to taste

Préparations :

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).To prepare the pasta: Prepare the Stellini pasta in accordance with the directions provided on the box by cooking it in a big pot of salted water until it reaches the al dente. Drain, then keep away for later use.Get the béchamel sauce ready by: To make a roux, melt the butter in a skillet over medium heat and then whisk in the flour until it is completely incorporated. While whisking continuously, gradually add the milk until you have a sauce that is completely smooth. Continue cooking until the sauce reaches the desired consistency. Salt and a dash of nutmeg should be used as seasonings.The first step in preparing the meat is to heat a little amount of

vegetable oil in a frying pan over medium heat. When the onion and garlic have become aromatic and tender, add them to the pan and sauté them. Turn the heat up to high, add the meat that has been minced, and continue to cook it until it is browned. In the event that it is required, season with meat seasoning and more salt. After a few minutes of simmering, stir in the tomato sauce; continue to cook.Put together the dish by: Half of the cooked pasta should be layered in a baking dish, followed by half of the meat combination, and then half of the béchamel sauce should be layered on top of that. The layers should be repeated one more.Baking: Place the grated mozzarella cheese on top, being sure to spread it out evenly. To ensure that the cheese is bubbling and golden brown, bake it in an oven that has been warmed for around twenty minutes.Serve: After taking it from the oven, let it to rest for a few of minutes before serving it warm. Then, enjoy the comforting tastes that your grandmother’s recipe has to offer!Useful Hints:During the layering process, make sure that each layer is spread out equally so that each mouthful has the same flavor.Seasoning: To get the desired taste profile, adjust the amount of salt and meat seasoning to suit your preferences.In order to provide a sense of equilibrium

throughout the meal, this dish is served with a light salad or vegetables that have been steamed.This recipe offers a reassuring mix of carbs from the pasta, protein from the meat, and calcium from the cheese. It is highly recommended for those who are concerned about their health. Especially when served with a side of vegetables, it is a dish that may be included in a balanced diet since it is both satisfying and nutritious.In conclusion, bringing back the recipe that my grandmother used to make not only brings back fond memories to the table, but it also provides a chance to pass on a culinary heritage that is simple, delectable, and fast to prepare. When you take a bite of this meal, you will feel satisfied, regardless of whether you are having it for a hectic weekday supper or a special occasion. Delight in the blending of tastes and the anecdotes that accompany the dishes that originate from your family.Enjoy !

ENJOY

5 Ingredient Apple Dumplings

 

Ingredients :

Ingredient QuantityRefrigerated crescent rolls (2 cans, 8 oz each) 2Apple pie filling (20 oz can) 1Unsalted butter (1 cup, 2 sticks) 1Brown sugar (1 cup) 1Lemon-lime soda (12 oz can) 1

Préparations :

Preheat oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.Prepare crescent rolls: Separate crescent roll dough into triangles.Fill crescent rolls: Place apple pie filling in the center of each triangle.Roll up dumplings: Roll up crescent rolls, pinch edges to seal. Place in baking dish.Make sauce: Melt butter, add brown sugar, whisk until combined.Pour sauce: Pour sauce over dumplings.Add soda: Pour lemon-lime soda around the edges of the baking dish.Bake: Bake for 35-40 minutes, or until golden brown and sauce is bubbly.Enjoy your delicious apple dumplings!Enjoy!

ENJOY

Cheesecake Stuffed Banana Bread

 

Ingredients :

For the Banana Bread:2 to 3 ripe bananas, mashed1/3 cup melted butter3/4 cup sugar1 large egg, beaten1 teaspoon vanilla extract1 teaspoon baking sodaA pinch of salt1 1/2 cups all-purpose flourFor the Cheesecake Filling:8 oz (225 g) cream cheese, softened1/4 cup sugar1 large egg1 teaspoon vanilla extractOptional Toppings:Banana slicesChocolate spread or Nutella (to swirl, optional)

Préparations :

Preparation:Preheat the Oven:Preheat your oven to 350°F (175°C). Butter and flour a 9×5-inch loaf pan.

Prepare the Banana Bread Batter:In a mixing bowl, mash the ripe bananas with a fork until smooth.Stir in the melted butter into the mashed bananas.Mix in the sugar, beaten egg, and vanilla extract.Sprinkle the baking soda and salt over the mixture, then mix in the flour until just combined. Set aside.Prepare the Cheesecake Filling:In another mixing bowl, beat the softened cream cheese with sugar until smooth.Add the egg and vanilla extract, and continue beating until well combined and creamy.Assemble the Bread:Pour half of the banana bread batter into the prepared loaf pan.Spread the cheesecake filling over the layer of banana bread batter.Pour the remaining banana bread batter over the cheesecake

filling.Optional: Drop spoonfuls of chocolate spread or Nutella on top and use a knife to swirl it into the batter.Arrange banana slices on top for decoration.Bake:Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.If the top starts to brown too quickly, cover it loosely with aluminum foil.Cool and Serve:Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.Slice and enjoy!Banana bread layered with creamy cheesecake makes a delicious side dish or parfait for a small meal or dessert. Enjoy!

ENJOY

It’s so delicious recipe that I cook it 3 times a week

 

Ingredients :

Ingredient QuantityYellow onion (finely chopped) 1Ground beef (450g/1 lb) 1 lbFrozen peas (140g/1 cup) 1 cupOlive oil (or any cooking oil) 1 tablespoonCarrot (diced) 1Tomato (diced) 1Salt and black pepper To tasteChili powder ½ teaspoonThyme ½ teaspoonDry parsley ½ teaspoonVegetable stock (or any stock) 250ml/1 cupGarlic clove (minced) 1All-purpose flour 2 teaspoonsPotatoes (peeled and sliced) 4-5Parsley (optional, for garnish)

Préparations :

Prepare ingredients: Chop onion, dice carrot and tomato, mince garlic, slice potatoes.Cook ground beef: Sauté onion in olive oil, add ground beef, cook until browned. Season with salt, pepper, chili powder, thyme, and parsley.Add vegetables and stock: Stir in garlic, carrot, tomato, and frozen peas. Thicken with flour, add vegetable stock, simmer for 5-7

minutes.Layer potatoes: Preheat oven, grease baking dish, layer potatoes and ground beef mixture. Season top layer.Bake: Cover and bake for 30 minutes, uncover and bake for 15-20 more minutes until potatoes are tender.Serve: Garnish with parsley if desired.Enjoy!

ENJOY

My grandma has been making this for as long as I can remember!

 

Ingredients :

Amount of Ingredients1 pound of brisket, cooked and pulled apartTwo jalapenos, chopped (take out seeds for milder flavor).Chopped onion.Chopped garlic, 2 cloves.1 cup of shredded cheddar cheeseShredded Monterey Jack cheese, 1/2 cup.1/4 cup of regular flour1 1/2 cups of beef brothHalf a cup of heavy cream2 teaspoons of dried thymeAdd half a teaspoon of salt.1/4 teaspoon of black pepperTwo pie crusts (made at home or bought at the store)

Préparations :

Before baking, preheat the oven to 375°F (190°C).Cook the chopped onion and minced garlic in a big pan over medium heat until they are soft (around 3 minutes).Put the chopped jalapenos in the pan and cook them for 2 more minutes so their flavors come out.Prepare the roux: Mix the regular flour and cook for 1 minute to make a roux. This will make the sauce thicker later on.Mix the liquids: Slowly pour the beef broth and heavy cream into the pan while stirring continuously to prevent any lumps from forming.Heat the mixture until it starts to bubble gently and cook until it becomes as thick as you like.Add the tasty brisket and cheese filling. Add the shredded beef, cheddar cheese, Monterey Jack cheese, dried thyme, salt, and pepper. Allow everything to warm up and mix thoroughly.Make the Pot Pie: Flatten one pie crust and place it in a 9-inch pie dish. Put the ready brisket filling into the pie dish that has been

lined.Place the second pie crust on top of the filling and seal it. Press the edges of the two crusts together to close the pot pie. Make a few cuts on the top layer to let out steam.Bake until golden brown: Put the pot pie in the oven that has been preheated and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.Serve and enjoy: Allow the pot pie to cool a bit before you serve it. Savor this tasty and comforting meal!Enjoy !

ENJOY

Million Dollar Spaghetti Casserole

 

Ingredients :

1 (8 ounce) package spaghetti1 pound lean ground beef1 (16 ounce) jar spaghetti sauce½ cup butter, sliced – divided1 (8 ounce) container cottage cheese1 (8 ounce) package cream cheese, softened¼ cup sour cream1 (8 ounce) package shredded sharp Cheddar cheese

Préparations :

Preheat the oven to 350 degrees F (175 degrees C).Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 12 minutes. Drain.Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix in spaghetti sauce.Place 1/2 of the butter slices into the bottom of a 9×13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.Mix cottage cheese, cream cheese, and sour cream

together in a bowl; spread mixture over spaghetti. Cover with remaining spaghetti and top with remaining slices of butter.Pour ground beef mixture over spaghetti and spread in an even layer.Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.Enjoy!

ENJOY

spanakopita

 

Ingredients

1 egg

•125 ml (half a cup) of milk

•125ml (3/5 cup) vegetable oil

•2 tablespoons of water

•1 teaspoon of salt

•Spinach feta salt pepper

•3 rolls of filo dough

•poppy seed

•1 egg yolk

Preparation

Mixing eggs, milk, oil, water also salt in a bowl. Laying out a sheet filo dough and pour a little of the mixture, spreading it over entire sheet. Repeat twice, for a total of 3 layer Mixing feta cheese and cook spinach and spreading over the filo dough. Rolling from one end to other to get a strip. Cutting to triangles also placing on a baking sheet. Brush every triangle with egg yolk. Sprinkling with poppy seeds and baking at 180°C (356°F) for 1min

Enjoy !

Best Chocolate cake

 

Ingredients:

2 c all-purpose flour2 c of granulated sugar3/4 c of unsweetened cocoa powder2 teaspoons baking powder1 1/2 teaspoons of baking soda1 teaspoon of salt1 cup of milk1/2 cup vegetable oil2 large eggs2 teaspoons of vanilla extract1 cup hot waterGarnish ingredients:1 cup unsalted butter, softened3 1/2 cups of powdered sugar1/2 cup of unsweetened cocoa powder1/2 cup of milk2 teaspoons of vanilla extracta pinch of salt

PREPARATION:

Preheat oven 350°F (180°C). Greased two 9-inch round cake pans also flour them.In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.In separate mixing bowl, whisking buttermilk,

vegetable oil, eggs, and vanilla extract.Adding wet ingredients to dry ingredients and mix until well combineGradually adding hot water to mixture and mix until well combinePour batter evenly into prepared cake pans.Bake for 35 minRemoving cake from oven and let it cool in the pans for 10 min.Removing cake from pans and let cool completely on wire racks.To preparing frosting, beating soft butter with an electric mixer until creamy.Gradually adding powder sugar, cocoa powder, milk, vanilla extract, also salt to butter, and beating until well combined and smooth.Freeze the cake once it is completely cold.

Enjoy !

Copycat Pasta Fagioli Soup

 

Ingredients

2 celery stalks, chopped

1 onion, chopped

2 medium tomatoes, peeled and chopped

1 can of cannellini beans, with the liquid

1 tbsp olive oil

3 garlic cloves, minced

2 tsp dried parsley

1 tsp Italian seasoning

¼ tsp crushed red pepper flakes

8 ounces of tomato sauce

14 ½ ounces chicken broth

Salt and pepper to taste

1 cup uncooked spinach pasta

How to Make Copycat Pasta Fagioli Soup

FIRST STEP:

In a large saucepan or dutch oven, heat the olive oil and add in the celery and onions

Cook until onions are translucent

SECOND STEP:

Add in the seasonings and cook for 5 minutes

Add the tomato sauce, the chicken broth and tomatoes and simmer for 15 minutes

THIRD STEP:

Add pasta and cook for 15 minutes or until pasta is al dente

Add the can of beans with juice, stir to combine and heat through

FOURTH STEP:

Sprinkle with grated parmesan cheese before serving

Can be served with bread sticks or a crusty slice of bread.

FIFTH STEP:

Pasta can also be cooked separately and placed in the bowl prior to the soup, this will prevent soggy mushy pasta in the leftovers.

Serve with a sandwich, roasted vegetables or any type of salad.

Enjoy!

Recipe stir-fried broccoli and carrots with chicken

 

Ingredients

For the chicken:

1 chicken fillet, finely chopped

1 tablespoon soy sauce

1 tablespoon corn

1/2 teaspoon black pepper

For the refrigerator:

2 tablespoons vegetable oil ; 97 raisins (optional to add flavor and texture)

1 teaspoon sesame oil

1/2 cup chicken broth or water

1 teaspoon sugar

Ingredients:

Sesame seeds (optional)

Green onions, green (optional) )

Cooked rice or recipe

Ingredients:

Large frying pan or wok

Mixing bowls

Measuring spoons and measuring cups

Directions: Remove the chicken:

In a bowl, mix the diced chicken breasts with 1 cup soy sauce, corn sauce and black pepper. Let it rest for at least 10 minutes while you prepare the remaining ingredients.

Prepare the sauce:

In a small bowl, combine 3 tablespoons soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, chicken broth, and sugar. Put aside.

To cook the chicken:

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium heat.

Add the marinated chicken and cook for 3-4 minutes until almost cooked and lightly browned.

Remove the chicken from the pan and set aside.

Stir-fried vegetables:

Add another tablespoon of oil to the pan.

Add the chopped garlic and ginger and cook for 30 seconds until fragrant.

Add broccoli florets and carrots. Cook, stirring, until the vegetables soften, about 4-5 minutes.

Assembling tools:

Return chicken to roasting pan.

Pour the sauce mixture over the chicken and vegetables.

Mix everything together and cook for another 2-3 minutes; allow the sauce to thicken slightly and coat evenly.

Coating and serving:

Sprinkle with sesame seeds and fried onions, if desired.

Serve hot fries over steamed or fried rice.

is not only a quick meal that’s perfect for a busy schedule, but it’s also a healthy, complete meal you can prepare from items you already have in your refrigerator or pantry. It is a nutritious and healthy food. To 

enjoy!

Oh wow, these were really popular! All the grandchildren wanted more food, and grandpa ate three helpings.

 

Ingredients :

Amount of IngredientsLeftover shredded chicken or canned chicken, 25 ounces.1 teaspoon of mustard from Dijon.One big egg.1/8 teaspoon of dried thyme1/4 cup of breadcrumbs1/4 teaspoon of powdered onion1/4 teaspoon of powdered garlicSalt and pepper To try the flavorOil, for cooking in hot oil. Enough to fill the bottom of the pan.

Préparations :

Make the Chicken Mix: In a big bowl, mix together the shredded chicken, mustard, egg, thyme, breadcrumbs, onion powder, garlic powder, salt, and pepper. Stir thoroughly until everything is mixed together.Make the Fritters: Shape the mixture into small patties or fritters using your hands or a spoon.Warm up the oil: Heat the oil in a big frying pan on medium-high heat.Cook the fritters in small groups for 3-4 minutes on each side until they are golden brown and crispy.Drain and Serve: Take the fritters out of the pan and put them on a plate with paper towels to remove extra oil. Enjoy it hot with the sauce you like the most.Enjoy!

ENJOY

Smoked Chicken Wings

 

Ingredients :

1/2 tsp cumin1/2 tsp onion powder1/2 tsp garlic powder1/4 tsp black pepper2 Tbsp brown sugar1 tsp chili powder1 1/2 tsp paprika1 tsp salt

Préparations :

Combine all the rub ingredients in a small bowl using a fork.Now add 30 chicken wings into a gallon-sized zip lock bag and pour 2

Tbsp of olive oil over the wings.Then evenly distribute the spice rub over the chicken as well. Close the bag and massage the spices and oil into the chicken. Let it marinate for at least 2 hours or overnight in the fridge.Now add hickory pellets to your smoker and heat it to 225 degrees Fahrenheit and place the marinated chicken wings directly onto the grill grates. Cook the wings for about 2 hours or until the internal temperature of the chicken is at least 165 degrees Fahrenheit. Note: if you were using whole wings it will take about 3-4 hours to fully cook. Remove the chicken wings off the grill and enjoy with your favorite barbecue sauce.NotesPre-mix the spice rub- To ensure an even distribution of the spice rub on the chicken wings, mix them together in a separate bowl before adding them to the chicken.Don’t rush the marinating- For the chicken wings to absorb the delicious taste of the spices, they need time. If you can, let them marinate overnight for greater flavor.Adjust the cooking time based on wing size- If you are using whole wings, they will take about 3-4 hours to fully cook.

ENJOY

Traditional Recipe for Homemade Bread

Ingredients :

Time to get ready.Time needed to prepare: 20 minutesTime to cook: 25-30 minutesBreak duration: 2-3 hoursDuration: 3 to 4 hoursList of items needed to make a recipe.Hot water: 1 and a half cups (370 milliliters)Yeast in powder form: 2 tablespoons (10 g)Flour: 4 cups (500 g)Salt: 1 tsp

Préparations :

Make the Yeast Work:In a big bowl, mix together lukewarm water (370 ml) and dry yeast (10 g). Stir softly and leave it for 5-10 minutes until the yeast is completely dissolved and bubbly.Make the dough:Put 500 grams of flour and 1 teaspoon of salt into the yeast mixture. Stir with a wooden spoon or your hands until a lumpy dough is made.Work the dough by kneading it.Move the dough to a surface with a little flour and work it by hand for 8-10 minutes until it is soft and stretchy. If the dough is too wet, put in a bit more flour, one spoonful at a time.Beginning:Put the dough in a clean bowl with a little oil, cover it with a wet cloth, and leave it in a warm spot for 1-2 hours until it doubles in size.Form the dough.Press the dough that has risen to remove any air bubbles. Form the dough into a loaf or the shape you want, then place it on a baking sheet lined with parchment paper or in a loaf pan that has been greased.Second Rise: A New BeginningCover the dough with a cloth and let it grow for another 30-45 minutes, or until it has doubled in size.Make the bread.Heat your oven to 200°C (400°F) before using it. Cook the bread in the oven for 25-30 minutes, or until the crust is a golden brown color and the loaf sounds hollow when you tap the bottom.Chill and

serve:Take the bread out of the oven and allow it to cool on a wire rack before cutting it. Enjoy your freshly baked bread either warm or at room temperature!Advice:To make the crust softer, apply melted butter on top of the bread after it is baked.Include seeds or herbs in the dough for more taste.Why You’ll Enjoy This RecipeSimple to prepare with basic ingredients.Great for people who are just starting.Smooth and fluffy inside with a crunchy outer layer.Suitable for various kinds of bread.Commonly Asked QuestionsCan I use instant yeast instead of dry yeast?Yes, you can use quick-rise yeast. If you use instant yeast, you don’t need to activate it separately. Just mix it directly with the dry ingredients.How can I tell if my yeast is still good to use?To see if your yeast is working, combine it with lukewarm water and a little bit of sugar. If it gets bubbly within 5-10 minutes, it is ready to use. If not, it might be old, and you should use a new batch.Can I prepare this bread without gluten?Yes, but you will have to use a gluten-free flour mix that works well for making bread. Doughs without gluten may require special care and more time to rise, so make sure to adjust as needed.How can I make the outer layer less hard?To make the bread crust softer, you can either brush melted butter on top or cover it with a clean, damp cloth right after baking.Can I include additional ingredients like seeds, nuts, or herbs?Of course! You can include seeds, nuts, or herbs in the dough while mixing to give it more flavor and

crunch.What should I do if my dough is too wet?If your dough is too sticky, add a bit more flour, one spoonful at a time, until it becomes smooth and stretchy.How can I keep bread fresh when storing it?Keep the bread in a bread box or a closed plastic bag at room temperature for a maximum of 3 days. To store it for a longer time, put it in a sealed container or freezer bag and freeze it for up to 3 months.Is it possible to prepare the dough in advance?Yes, you can prepare the dough in advance and put it in the refrigerator after it has risen for the first time. Allow it to reach room temperature and rise once more before shaping it and baking.Why did my bread end up heavy?Bread can become heavy if the dough is not kneaded well, not left to rise long enough, or if old yeast is used. Make sure to mix the dough well until it is smooth and stretchy, and let it rise for enough time.Can I use a bread machine to bake this bread?You can operate a bread machine by following the instructions provided by the manufacturer for your particular model. Put the ingredients in the order suggested by the machine. Usually, start with the wet ingredients and then add the dry ones.Enjoy!

ENJOY

Soft Oatmeal Chocolate Chunk Cookies

 

Ingredients :

1 cup unsalted butter, soft1 cup granulated sugar1 heaped cup of brown sugar2 large eggs1 teaspoon of vanilla essenceDry Ingredients:2 cups of all-purpose flour1 teaspoon of baking soda1/2 teaspoon of baking powder1/2 teaspoon of salt3 cups of quick-cooking oatsMixed Ingredients:1 1/2 cups of semi-sweet chocolate chips

1 cup chopped walnuts (optional)

Préparations :

Preheat the oven: Preheat your oven to 175°C (350°F). Line your baking sheets with parchment paper or leave them ungreased.Cream the butter and sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3 to 4 minutes using a hand mixer or stand mixer on medium speed.Add the liquid ingredients: Add the eggs one at a time to the creamed mixture, beating well after each addition. Add the vanilla extract.Mix the dry

ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and mix until well combined.Add the oats and chocolate chips: Stir in the oats, chocolate chips, and chopped nuts (if using) until evenly distributed throughout the batter.Shape the cookies: Drop small amounts of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Use a cookie scoop or tablespoon to ensure uniform size.Bake the cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool.Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.Final ThoughtsOatmeal chocolate chip cookies are a delicious

combination of soft oats and rich chocolate chunks, making them a beloved cookie.Their ideal texture, with crispy edges and a soft center, makes them a hit with both children and adults alike.Whether you enjoy them fresh out of the oven or save some dough to bake later, these cookies are sure to be a hit at home.Additionally, they freeze well, so you can always have them ready when a craving strikes.Enjoy these cookies as a sweet treat, a snack, or a special gift for someone you love.

ENJOY

Classic Southern Pecan Cake

 

Ingredients :

For the cake2 1/2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

4 large eggs

1 cup of whole milk

1/2 cup sour cream

1 teaspoon of baking powder

1/2 teaspoon baking soda

1/2 teaspoon of salt

1 teaspoon of vanilla extract

1 teaspoon almond extract (optional)

1 1/2 cup chopped pecans, toasted

For the cream cheese frosting16 ounces cream cheese, softened

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons of vanilla extract

1/2 cup chopped pecans, toasted (for garnish)

Préparations :

Step 1: Prepare the Cake Batter

Preheat the oven: Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans.

Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Put aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

Add the eggs: Add the eggs one by one, beating well after each addition. Add the vanilla and almond extracts.

Mix wet and dry mixtures: Gradually add dry ingredients to butter mixture, alternating with milk and sour cream, starting and ending with dry ingredients. Mix until combined.

Stir in the pecans: Gently fold in the toasted pecans.

Step 2: Bake the Cake

Divide the batter: Divide the batter evenly among the prepared cake pans.

Bake: Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a rack to cool completely.

Step 3: Prepare the Cream Cheese Frosting

Beat cream cheese and butter: In a large bowl, beat cream cheese and butter until smooth and creamy.

Add the powdered sugar and vanilla: Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until completely incorporated.

Step 4: Assemble the Cake

Cake Layer: Place a cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Repeat with the second and third layers.

Frost the sides: Use the remaining frosting to cover the sides of the cake.

Topping: Sprinkle the top of the cake with toasted pecans.

ENJOY

Greek Chicken Gyros

 

Ingredients :

2 lb / 1 kg chicken thigh fillets , boneless skinlessMARINADE3 large garlic cloves , minced (~ 3 tsp)1 tbsp white wine vinegar (or red wine or apple cider vinegar)3 tbsp lemon juice1 tbsp extra virgin olive oil3 tbsp Greek yogurt , preferably full fat1 1/2 tbsp dried oregano1 tsp saltBlack pepperTZATZIKI2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)1 1/4 cups Greek yoghurt , preferably full fat1 tbsp lemon juice1 tbsp extra virgin olive oil (or more if you want richer)1 garlic clove , minced1/4 tsp saltBlack pepperSALAD tomatoes , desseeded and diced3 cucumbers , diced1/2 red spanish onion , peeled and finely chopped1/4 cup fresh parsley leaves (optional)Salt and pepperTO SERVE4 to 6 pita breads or flat breads

Préparations :

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer

than 24 hours.MAKE THE TZATZIKICut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.SALADCombine ingredients in a bowl.COOK CHICKENBrush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.RECIPE

NOTES:Tzatziki – makes a generous amount. But better to have too much than not enough!Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipeCooked chicken will keep for 4 days in the fridge. Nutrition per serving assuming this serves 4 using pita bread.

ENJOY

Old Fashioned Stuffed Cabbage Rolls

 

Ingredients :

1 cup COOKED long-grain rice (or similar variety)1.5 pounds lean ground beef (or ‘extra lean’)1.5 tablespoons Worcestershire sauce1 large egg1 yellow onion , peeled and minced⅓ cup parsley , roughly chopped3 cloves garlic , minced1.5 teaspoons salt½ teaspoon black pepper½ teaspoon dried dill½ teaspoon onion powder

½ to 1 teaspoon red chili flakes (optional)42 ounces tomato sauce , divided (Three 398 millilitre cans or 14 ounce cans (roughly 5 cups). See point 5 below in recipe ‘Notes.’)1 medium head green cabbage (you’ll need about 18 leaves for the rolls and another 8 to 10 or so for the bottom of the dish and over top.)½ cup water (leftover from boiling cabbage)fresh dill , chopped (garnish, optional)

Préparations :

Cook rice per package instructions and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too.In a large bowl combine ground beef with Worcestershire sauce, egg, cooked rice, onion, parsley, garlic, salt, pepper, dill, onion powder, red chili flakes (if using) and ½ cup of tomato sauce. Mix until combined.In a large point of boiling water, add head of cabbage and boil for 8 to 10 minutes (carefully turn over partway through). Carefully remove. Don’t

discard water because you will need to re-boil the cabbage as you start to peel off the leaves and you will need some of the water for your sauce.Note: Don’t fill pot all the way up because the cabbage will displace some of the water. Before boiling water, test how much the water will displace by placing the head of cabbage in the pot.Once cabbage is cool enough to handle, carefully remove leaves and cut out core from each leaf. Once you start taking leaves off, you’ll likely need to add the cabbage back to the boiling water (to soften more leaves). Just boil for another bit, let cool enough to handle and continue removing leaves.Place some cabbage leaves on the bottom of a deep 9″ x 13″ baking dish or roasting pan. Taking one leaf at a time, distribute about ¼ cup of ground beef mixture on top and wrap up (fold in sides and roll up, placing in prepared dish, seam side down. Continue with remaining ground beef mixture/leaves.Combine remaining tomato sauce with ½

cup of cabbage water. Whisk to incorporate everything. Pour over top of cabbage rolls.Note: You could stir in about a tablespoon or so of white or brown sugar into the tomato sauce if you want less of a tomato bite. I like the brightness of tomatoes, so I skip this.Top with more cabbage leaves. Cover casserole dish tightly with foil. Cover and bake about 2 hours and 15 minutes to 2 hours 30 minutes.Once done, be careful removing foil covering as there will be steam. Discard top cabbage leaves. Allow to cool for 20 minutes or so before digging in. Garnish, if desired. 

Enjoy!

No-Bake Chocolate Peanut Butter Cups

 

Ingredients :

1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)1/2 cup unsalted butter, melted1/4 cup granulated sugar1/2 cup peanut butter (smooth or crunchy)For the Filling:3/4 cup peanut butter (smooth or crunchy)1/4 cup powdered sugar1/2 tsp vanilla extract (optional)For the Chocolate Topping:1 1/2 cups semi-sweet chocolate chips (or chopped chocolate)2 tbsp unsalted butter

Préparations :

Prepare the Base:In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and peanut butter. Stir until the mixture is well combined and forms a sandy texture.Press the mixture into the bottom of a muffin tin, small tart pans, or silicone molds. Use a spoon or your fingers to press the mixture down firmly. Place in the refrigerator to set while you prepare the filling.

Prepare the Filling:In a small bowl, mix together the peanut butter, powdered sugar, and vanilla extract until smooth and creamy.Once the base has set, spoon a dollop of the peanut butter mixture into each cup, spreading it evenly over the base.Prepare the Chocolate Topping:In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.Pour the melted chocolate over the peanut butter layer in each cup, spreading it to cover the peanut butter completely.Set the Peanut Butter Cups:Place the muffin tin or molds in the refrigerator for about 1-2 hours, or until the chocolate is fully set and firm.Serve:Once set, carefully remove the peanut butter cups from the molds. If using a muffin tin, you may need to run a knife around the edges to loosen them.Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator.Notes:Variations: You can add a sprinkle of sea salt on top of the chocolate before it sets for a sweet-salty contrast.Customizing the filling: Feel free to mix in crushed pretzels, nuts, or even mini chocolate chips into the peanut butter filling for extra texture.These no-bake chocolate peanut butter cups are rich, indulgent, and perfect for satisfying your sweet tooth. Enjoy!

ENJOY

Ham Salad with a Delicious Twist

 Ingredients 

4 cups of diced ham, which is equal to 560 grams.1/2 cup (120 grams) of mayonnaise1 tablespoon of Worcestershire sauce2 small spoons Mustard from Dijon1/2 teaspoon of apple cider vinegar1/4 teaspoon of spicy sauceSalt and pepper, to your liking.

Préparations :

In a food processor, chop the ham until it is finely cut.In a big bowl, mix together mayonnaise, Worcestershire sauce, mustard, vinegar, and hot sauce. Stir thoroughly.Put the small pieces of ham in the bowl and mix well until everything is evenly mixed.Try the salad and add salt and pepper to your liking.Cool the ham salad in the fridge until you are ready to eat.Enjoy this delicious salad in sandwiches, wraps, or as a tasty spread.Comments:To make it spicier, add more hot sauce or a bit of cayenne pepper.Add chopped pickles, onions, or herbs such as parsley or chives to create your own unique flavors.You can prepare this salad in advance and keep it in a sealed container in the fridge for up to 3 days.Enjoy !

ENJOY

Roasted Potato Slices

 

Ingredients :

– 4 large potatoes, peeled and cut into 1/2-inch thick slices– 2 tablespoons olive oil– 1 teaspoon salt– 1/2 teaspoon black pepper– 1 teaspoon garlic powder– 1 teaspoon paprika– Fresh rosemary sprigs (optional)– 3-4 cloves garlic, peeled and slightly crushed (optional)– 2 tablespoons unsalted butter, melted– Fresh herbs (parsley or thyme) for garnish

Préparations :

. **Preheat the Oven:**– Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.2. **Prepare the Potatoes:**– In a large bowl, toss the potato slices with olive oil, salt, black pepper, garlic powder, and paprika until they are evenly coated.3. **Arrange on Baking Sheet:**– Arrange the potato slices in a single layer on the prepared baking sheet. Make sure they are not overlapping to ensure even cooking.4. **Add Rosemary and Garlic (Optional):**– If using, scatter the fresh rosemary sprigs and crushed garlic cloves over the potato slices for added flavor.5. **Roast the Potatoes:**– Roast in the preheated oven for about 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. Flip the slices halfway through the cooking time to ensure even roasting.6. **Brush with

Butter:**– After roasting, brush the melted butter over the potato slices for added richness and flavor.7. **Garnish and Serve:**– Garnish with fresh herbs like parsley or thyme before serving.Enjoy your delicious roasted potato slices as a side dish or a tasty snack!Enjoy!

ENJOY

Place raw chicken in baking dish. In 3 easy steps, you have a

 

Ingredients

4 butterflied chicken breasts

One and a half cups of panko dough

100 milliliters of finely grated Parmesan

a quarter cup of mozzarella

Thickly chopped parsley, 3 teaspoons

1.5 milliliters of dried oregano

half a bunch of chopped fresh basil

Two and a half cups of marinara sauce

1 and a half teaspoons of salt

Add pepper according to personal preference.

Preparation

Set oven temperature to 375°F, or 190°C. Start by evenly coating the bottom of an 8×8 baking dish with the marinara sauce.

Evenly distribute the chopped basil over the sauce, then top with the mozzarella cheese. The chicken is set on a tasty foundation by doing this.

Sprinkle salt and pepper evenly over the chicken breasts that have been butterflied. On top of the mozzarella in the baking dish, layer the chicken.

The panko breadcrumbs, grated Parmesan, minced parsley, and dried oregano should be mixed in a another bowl. Thoroughly combine.

Make sure the chicken breasts are well-coated with the breadcrumb mixture before topping with it.

After the chicken is cooked through and the topping has turned golden, bake the dish for another hour.

Prior to serving, let the casserole to cool for a little. Because of this, the tastes are able to harmonize to perfection.

Warm up some steamed veggies or a small salad to go with this Chicken Parmesan Casserole. In addition to satisfying your want for something warm and savory, this recipe also takes into consideration your preference for dishes that are easy to prepare and require little effort. Delicious dinners don’t need complicated recipes or laborious efforts; it’s a win-win for those hectic nights. Simplify your life while savoring the perfect harmony of juicy chicken, luscious tomato sauce, and cheesy deliciousness.

Have fun.

Million Dollar Spaghetti Casserole

 

Ingredients :

1 (8 ounce) package spaghetti1 pound lean ground beef1 (16 ounce) jar spaghetti sauce½ cup butter, sliced (divided)1 (8 ounce) container cottage cheese

1 (8 ounce) package cream cheese, softened¼ cup sour cream1 (8 ounce) package shredded sharp Cheddar cheese

Préparations :

Preheat the oven to 350 degrees F (175 degrees C).Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through but firm to the bite, about 12 minutes. Drain.Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer to a bowl and mix in spaghetti sauce.Place 1/2 of the butter slices into the bottom of a 9×13-inch casserole dish. Spread 1/2 of the spaghetti into the dish.Mix cottage cheese, cream cheese, and sour cream together in a bowl; spread mixture over spaghetti. Cover with remaining spaghetti and top with remaining slices of butter.Pour ground beef mixture over spaghetti and spread in an even layer.Bake in the preheated oven for 30 minutes. Spread Cheddar cheese on top and continue baking until cheese has melted and is lightly browned, about 15 minutes more.Enjoy!

ENJOY

Easy Hamburger Casserole Recipe (4 Ingredients)

 

Anyone else trying to feed picky eaters? Don’t you just love it when you spend so much time planning and making dinner only for everyone to complain. Arg! Well, I have some good news for you. This quick and easy dinner casserole is made with simple and cheap ingredients, takes very little time to prepare, is perfect for busy weeknights and is a family favorite!

It’s made with just ground beef, pasta shells, tomato soup, cheese and seasoning to taste. It doesn’t sound like much, but when it all comes together it’s like eating a cheeseburger out of a pan. It’s a very comforting meal especially in the winter months.

SOOO cheesy and delicious! I like to serve it with salad or broccoli (whatever I have on hand) just so that I can consider it a little bit healthy.

Ingredients

1 (1lb) box medium pasta shells

1lb ground beef

2 (10oz) cans tomato soup

2 cups shredded cheddar

1 cup shredded mozzarella

1/2 cup water

garlilc, salt & pepper to taste

Preparation

Cook and drain the pasta according to the package directions.

Meanwhile, preheat your oven to 375 degrees and grease and 9×13 baking dish.

In a large skillet, brown and chop the ground beef with garlic powder, salt and pepper (or any seasoning of your choice).

Add the cooked pasta, tomato soup, a half cup of water and HALF of the cheese to your skillet with the browned beef; stir and cook for 2-3 minutes over medium heat.

Pour the mixture into your greased dish and top with the remaining cheese.

Cover with foil and bake for 20 minutes. Uncover and continue baking for an additional 10 minutes (I also like to turn the broiler on for the last 2-3 minutes to brown the cheese).

Serve immediately and store any leftovers in the fridge for up to 3 days.

Enjoy !

“I’ve been making these for years and people lose their mind over them every time. They seem like a special homemade

 

Ingredients

Ingredient Quantity

For the Crust

Yellow cake mix (dry) 1 box

Melted butter 8 tablespoons

Egg 1

For the Gooey Layer

Cream cheese (softened) 8 oz

Eggs (beaten) 2

Powdered sugar 16 oz

Preparation

Preheat oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.

Make the crust: In a medium bowl, combine the dry cake mix, melted butter, and egg. Mix until smooth and well-combined. Pat the dough evenly into the bottom of the prepared baking pan.

Make the gooey layer: In a separate large bowl, beat the cream cheese until smooth. Add the beaten eggs and beat for a couple of minutes. Gradually add the powdered sugar and beat until well-combined.

Assemble: Pour the gooey layer evenly over the prepared crust.

Bake: Bake in the preheated oven for 25-30 minutes, or until done. Do not overbake.

Cool: Let the bars cool completely in the pan before cutting into squares.

Irresistible Cream and Berry-Filled Pastry Balls: A Sweet Delight for All Occasions

 

Delightful pastry balls filled with cream and berries are one of the most decadent sweets ever made.

The crunchy, golden outside contrasts with the creamy, rich inside of these bite-sized sweets, and the explosion of tart berry compote puts the icing on the cake.

These pastry balls are perfect for any occasion, whether you’re hosting a party or just want something sweet to eat.

Fruit with a creamy filling has been a winning combo for decades in 

The creamy texture contrasts exquisitely with the tangy berries, making for a delicious and irresistible combination.

These pastry balls are perfect for every occasion because of their adaptability; they work as well as an elegant dessert, a light snack, or even a centerpiece on a dessert plate.

Learn how to make these delicious pastry balls, get the texture just right, and experiment with various flavors with the recipes we provide in this article.

No matter your level of experience in the kitchen, this tutorial will assist you in making a dessert that is visually appealing and very fulfilling.

Pastries Made with Cream and Fruit: Where They Came From

Various civilizations in Europe and the Middle East produced early versions of sweets that combined cream and fruit within a pastry, a notion that goes back to ancient times.

Many civilizations have their own unique takes on this classic combo, such the French éclair and the Italian cannoli.

The common thread among these sweets is the use of a flaky pastry shell to encase a fruity, creamy interior.

Sweets enthusiasts all across the globe continue to be wowed by the vast variety of sweets made possible by bakers’ endless explorations with dough, fillings, and fruit.

Pastry balls are the subject of our attention today; they are a contemporary take on the classic dish, fusing classic tastes with an entertaining appearance to create something that is both tasty and entertaining.

PAID LISTING

What You Need and How to Make It

The following items are required to prepare pastry balls filled with cream and berries:

If you want your pastry to have a crispy outside, choose a light, airy dough like choux pastry or a recipe that calls for butter.

The creamy core is a rich filling such as mascarpone, cream cheese, or whipped cream.

A berry compote is a sweet and somewhat sour dish made with fresh berries, often raspberries, strawberries, or a combination of berries.

Vanilla extract enhances the cream filling’s taste.

Dust the completed pastry balls with powdered sugar, then use it to sweeten the cream filling.

Optional: White chocolate or sprinkles may be used to cover or decorate the pastry balls, giving them texture and aesthetic appeal.

Cream and Berry Pastry Balls: A Step-by-Step Recipe

Get the Pastry Dough Ready: Either follow your recipe’s directions or use pre-made dough to make the pastry. To make little pastry balls of varying sizes, roll out the dough and cut it into circles or squares.

To begin cooking the pastry, bring your oven up to the temperature your dough recipe calls for. After you’ve prepared a baking sheet, put the dough pieces on top and bake until they’re puffed and golden brown. Let them cool completely.

The berry compote may be made in the time when the pastry is in the oven. Put some sugar and lemon juice in a pot and add some fresh berries. The berries will soften and the mixture will thicken as it cooks over medium heat. Allow to cool.

Mascarpone, cream cheese, or whipped cream, together with powdered sugar and vanilla essence, should be beaten until smooth and light in a bowl to prepare the cream filling. If you want to amp up the taste even more, try adding some lemon zest.

Make the Pastry Balls by cutting a tiny hole into each ball of cold pastry. Fill the middle with the cream filling and then spoon or pipe a little quantity of berry compote on top. Press the edges of the aperture together gently to close it.

To garnish and serve, either dip each pastry ball in melted white chocolate or make a glaze. Alternatively, you may roll them in sprinkles or broken almonds for a textural look. Place the completed pastry balls on a serving plate and sprinkle with powdered sugar.

Advice on How to Make the Best Pastry Balls

Avoid Overworking the Dough for a Crisp and Airy Texture: Keep the Dough Light. For a dry, crisp shell, bake choux dough for the recommended amount of time.

The secret to a tasty pastry ball is to temper the crumb’s sweetness without overpowering it.

These are sooo good! Cheated on my diet once by going to a fast food joint for these suckers, but with this recipe, I don’t have to :)

 

Ingredients

Using a Muffin Tin, Make Low-Carb Biscuits

Half a cup of almond flour

half a cup of sour cream

two eggs

baking powder, 1 tablespoon

half a teaspoon of onion powder

half a teaspoon of garlic powder

Paraffin wax, 4 tablespoons

half a cup of grated gouda

one-fourth teaspoon of salt

Preparation

1. Spray or oil a muffin pan with nonstick cooking spray and set oven temperature to 450°F.

Add the almond flour, salt, baking powder, garlic seasoning, and onion seasoning to a bowl and mix well. Stir them well.

3. Beat the eggs in a another basin; then, combine the sour cream and melted butter. Beat until homogeneous.

Step 4: Combine the dry ingredients with the wet ones, then whisk until a thick batter is formed.

Then, fold in the cheese that has been grated.

Pour batter into muffin pan in an equal layer, filling each muffin pan cup approximately two-thirds of the way to the top.

7. Once the oven is hot, bake the biscuits for 10 to 12 minutes, or until they become a golden brown and are firm.

After a few minutes of cooling in the muffin pan, remove the biscuits and allow them rest entirely on a wire rack.

As a delicious and filling snack or side dish, savor your low carb biscuits!

We guarantee that our Low Carb Biscuits In Muffin Tin will be a hit with anyone on a low-carb diet or just searching for a healthier biscuit alternative. Indulge in their light texture and flavorful taste without feeling guilty, and try out various serving ideas to elevate your meal.

Approach of preparation

 

Products:

One hundred fifty grammes of yogurt

120 grams of sugar, 380 grams of flour, 8 grammes of baking powder.

One hundred and twenty milliliters of vegetable oil

Vanilla essence, or vanillin; 200 grammes of semi-sweet chocolate

two tablespoons almonds

Strategy of preparation:

Pasta in the past

Let us first get ready the dough for our cookies.Whisk the yogurt, sugar, vegetable oil and vanilla essence in a big basin until creamy and uniform.

Add the flour and baking powder then thoroughly mix until all the ingredients are well blended.

Formation of Biscues

Our cookies should be shaped when the dough is ready.

Form little balls of dough with your hands; then, gently flatten them to create cookies of the proper size and form.

To create interesting forms, round, oblong, or even cookie cutters can help.

Bake and Chill.

Arrange the cookies on a baking sheet covered with parchment paper and bake for around twenty minutes, or until golden, in a preheated oven set at 180 degrees Celsius.

Remove them from the oven when ready, let them cool completely, then go on to the next phase.

Chocolate Making Process

It’s time to get ready the amazing chocolate icing that will make the cookies even more appealing as they cool.

Melt the semi-sweet chocolate in a bain-marie or microwave-safe container; after melted entirely, add the chopped almonds and thoroughly mix so they are entirely coated in chocolate.

Chocolate Covering for the Cookies

The exciting part is delicately dipping every cookie into the chocolate concoction so that they are completely coated.

Let the extra chocolate trickle off; then, to let the chocolate set, lay the cookies on parchment paper.

Waiting for Chocolate to Form

Let the cookies rest at room temperature until the chocolate sets completely when all of them are coated with chocolate.

Although this stage might take some time, I promise it will be well worth the wait when you savor these masterpieces!

My son’s wife whipped up this dish the other night and I just had to grab the recipe from her!

 

Save this dish to your computer

One of the best parts about spring is the increased enthusiasm for using healthier, more vibrant products in cooking. My Spring Veggie Loaded Potato and Chicken Casserole is perfect for that occasion. It’s a warm and hearty meal that’s full of the season’s fresh flavors. This dish is the ideal combination of heavy ingredients like potatoes and chicken with lighter ones like spring veggies; it’s great for weekday dinners or a warm weekend dinner. This is the perfect recipe to welcome fall while still indulging in your favorite comfort foods.

A simple green salad with vinaigrette adds a fresh, crisp element to this rich dish, which is already rather satisfying on its own. Serve it with some crusty bread for dipping into the creamy sauce for a heartier dinner. After that, a refreshing lemon sorbet would be the ideal dessert to satisfy your sweet tooth.

PAID LISTING

Six servings of a spring vegetable-loaded chicken potato casserole

Recipe Items

olive oil, 2 tablespoons

1 pound of diced chicken

breasts, 3 cups of peeled and cubed potatoes, 1 big onion, 2 minced garlic cloves, 1 cup of sliced carrots, 1 cup of chopped asparagus, and 1 cup of peas

100 grams of broccoli florets

dried thyme, 1 teaspoon

1/4 teaspoon of salt

one-half teaspoon of black pepper

1/4 cup of white flour

chicken broth, 2 cups

one cup of milk

The amount of grated cheddar cheese needed is 1/2 cup.

How to Follow

Turn the oven on high heat (400°F, 200°C).

2. In a big skillet, heat the olive oil over medium heat. Toss in the diced chicken and heat until it’s browned and done. Cut chicken into pieces and put aside.

3. Toss in the potatoes, garlic, and onion in the same pan. Keep sautéing until the potatoes begin to soften and the onions become transparent.

4. Add the broccoli, peas, carrots, and asparagus; stir to combine. Add another 5 minutes of cooking time.

5. Season the veggies with pepper, salt, thyme, and flour. Toss the veggies in the flour mixture and stir until well distributed.

6. While whisking constantly, slowly pour in the chicken broth and milk, allowing the sauce to thicken.

Step7: Put the chicken back in the pan. Blend all the ingredients together by stirring.

8. Pour the mixture into a baking dish that has been buttered and top with shredded cheddar cheese.

9. Put it in the prepared oven and bake for 20 minutes, or until the top starts to bubble and become brown.

10. Allow it to cool somewhat before serving.

Changes and Hints

You can make this dish with less fat by using low-fat milk and whole wheat flour instead of all-purpose flour. You may also add bell peppers and zucchini if you like them, or any other spring veggies you happen to have on hand. For those who want a crunchier topping, combine breadcrumbs and parmesan cheese and then scatter it over the dish before baking.

“Almond-Crusted Paris-Brest with Creamy Vanilla Filling”

 

Ingredients

For the Choux Pastry:

– 1/2 cup (120ml) water

– 1/2 cup (120ml) milk

– 1/2 cup (115g) unsalted butter

– 1/2 teaspoon salt

– 1 tablespoon sugar

– 1 cup (125g) all-purpose flour

– 4 large eggs

– 1/2 cup slivered almonds (for topping)

– 1 egg (for egg wash)

For the Cream Filling:

– 2 cups (500ml) milk

– 1/2 cup (100g) sugar

– 1/4 cup (30g) cornstarch

– 4 large egg yolks

– 1 teaspoon vanilla extract

– 1/2 cup (115g) unsalted butter, softened

– 1/2 cup (125ml) heavy cream, whipped

Preparation

1. **Prepare the Choux Pastry**:

– Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and draw a circle about 8 inches in diameter as a guide.

– In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.

– Add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

– Remove from heat and let it cool for 5 minutes.

– Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.

– Transfer the dough to a piping bag fitted with a large round tip.

– Pipe a ring of dough onto the parchment paper, following the circle you drew. Pipe a second ring inside the first, and a third ring on top of the first two.

– Brush the top with egg wash and sprinkle with slivered almonds.

– Bake for 30-35 minutes, or until the pastry is golden brown and puffed. Let it cool completely.

2. **Prepare the Cream Filling**:

– In a medium saucepan, heat the milk until it just starts to boil.

– In a bowl, whisk together sugar, cornstarch, and egg yolks until pale and thick.

– Slowly pour the hot milk into the egg mixture, whisking constantly to avoid curdling.

– Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and boiling.

– Remove from heat, stir in vanilla extract, and let it cool to room temperature.

– Beat the softened butter until light and fluffy, then gradually beat it into the cooled pastry cream.

– Fold in the whipped cream until smooth and light.

3. **Assemble the Paris-Brest**:

– Slice the cooled choux pastry 

ring in half horizontally.

– Transfer the cream filling to a piping bag fitted with a star tip.

– Pipe the cream onto the bottom half of the pastry ring.

– Place the top half of the pastry on top, pressing gently.

– Dust with powdered sugar before serving.

Tips:

– For extra flavor, you can add a tablespoon of praline paste to the cream filling.

– Refrigerate the assembled Paris-Brest for about an hour before serving to allow the flavors to meld.

Title Suggestion:

**”Paris-Brest with Vanilla Cream Filling”**

This title reflects the traditional name of the dessert and highlights the delicious cream filling. Enjoy your baking, and let me know if you need any further details!