Pineapple and Banana Smoothie

 

A pineapple and banana smoothie is a refreshing and naturally sweet drink that's perfect for a quick breakfast or a healthy snack. Here's a simple recipe:

Ingredients:

• 1 cup pineapple chunks (fresh or frozen)
• 1 ripe banana
• 1/2 cup Greek yogurt (or any yogurt of choice)
• 1/2 cup milk (dairy or non-dairy)
• 1 teaspoon honey (optional, for extra sweetness)
• 1/2 cup ice cubes (if using fresh fruit)

Instructions:

1. Add all the ingredients to a blender.
2. Blend until smooth and creamy.
3. Taste and adjust sweetness if needed.
4. Pour into a glass and enjoy immediately!

Would you like any variations, such as adding protein or greens?

Cheesy Garlic Bread Recipe

 

The image shows a cheesy garlic bread or a similar baked dish. Here’s a simple recipe to prepare it:

Cheesy Garlic Bread Recipe

Ingredients:

• 1 loaf of bread (French bread or pizza dough)
• 2 tbsp butter (melted)
• 2 cloves garlic (minced)
• 1 cup mozzarella cheese (shredded)
• ½ cup parmesan cheese (grated)
• 1 tsp dried oregano or Italian seasoning
• 1 tbsp olive oil
• Salt to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Prepare the bread: If using a loaf, slice it in half or use a flattened pizza dough.
3. Make garlic butter: Mix melted butter, minced garlic, olive oil, and a pinch of salt.
4. Spread butter mix: Brush the garlic butter evenly over the bread.
5. Add cheese: Sprinkle mozzarella and parmesan over the top.
6. Season: Add oregano or Italian seasoning.
7. Bake: Place in the oven for about 10-15 minutes or until the cheese is melted and golden brown.
8. Slice and serve: Cut into strips and serve warm with marinara sauce or enjoy as is!

Would you like any variations or dipping sauce recommendations?

3-Ingredient Baked Breakfast

 

If you're looking for a simple 3-ingredient baked breakfast, here’s a delicious and easy recipe!

3-Ingredient Baked Breakfast Muffins

Ingredients:

• 3 large eggs
• 1 cup shredded cheese (cheddar, mozzarella, or your favorite)
• 1 cup cooked breakfast meat (bacon, sausage, or ham)

Instructions:

1. Preheat oven to 375°F (190°C) and grease a muffin tin.
2. Mix ingredients in a bowl until well combined.
3. Spoon mixture evenly into the muffin cups.
4. Bake for 12–15 minutes or until set and golden.
5. Serve warm and enjoy!

Want a vegetarian or sweet version? Let me know!

Amish Apple Fritter

 

Amish Apple Fritters are a delicious, old-fashioned treat made with fresh apples, cinnamon, and a sweet glaze. They're crispy on the outside, soft on the inside, and perfect for breakfast or dessert. Here's a simple recipe to make them at home.

Ingredients

For the Fritters:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs
• ½ cup whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 2 cups peeled, cored, and diced apples (Granny Smith or Honeycrisp work well)
• Vegetable oil for frying

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Instructions

1. Prepare the Batter:

   • In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
   • In a separate bowl, beat the eggs, then add milk, vanilla, and melted butter. Mix well.
   • Gradually stir the wet ingredients into the dry ingredients until just combined.
   • Fold in the diced apples.

2. Fry the Fritters:

   • Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
   • Use a spoon or small scoop to drop spoonfuls of batter into the hot oil.
   • Fry for about 2–3 minutes per side or until golden brown.
   • Remove with a slotted spoon and drain on paper towels.

3. Make the Glaze:

   • In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth.
   • Drizzle the glaze over the warm fritters or dip them for a thicker coating.

4. Serve & Enjoy:

   • Let the glaze set for a few minutes, then enjoy your fresh Amish Apple Fritters!

Would you like any variations or tips for making them extra crispy?

Creamy Milk Cake

 

Creamy Milk Cake Recipe

This Creamy Milk Cake is a rich and moist dessert soaked in a deliciously sweet milk mixture, making it soft and indulgent. It's similar to Tres Leches Cake but with a creamier texture.

Ingredients:

For the Cake:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 4 large eggs
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup whole milk
• ¼ cup melted butter

For the Milk Mixture:

• 1 can (400ml) sweetened condensed milk
• 1 can (370ml) evaporated milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Cinnamon or cocoa powder for garnish (optional)

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Instructions:

1. Bake the Cake:

1. Preheat your oven to 180°C (350°F). Grease a baking dish.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat the eggs and sugar until light and fluffy.
4. Add vanilla extract, melted butter, and milk, mixing well.
5. Gradually fold in the dry ingredients until combined.
6. Pour the batter into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

---

2. Soak the Cake:

1. While the cake cools, mix condensed milk, evaporated milk, heavy cream, and vanilla extract in a bowl.
2. Using a fork or skewer, poke holes all over the warm cake.
3. Pour the milk mixture evenly over the cake and let it soak for at least 2 hours (or overnight in the fridge).

---

3. Make the Topping:

1. Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread or pipe the whipped cream over the chilled cake.

---

4. Serve and Enjoy!

• Sprinkle with cinnamon or cocoa powder for extra flavor.
• Slice and enjoy this soft, creamy, and irresistible milk cake!

Would you like any variations, such as chocolate or fruit toppings?

Coconut cake in 5 minutes

 

The dish in your image looks like Basbousa or a similar semolina cake. It's a popular Middle Eastern and North African dessert, often soaked in syrup for a moist, sweet flavor. Here’s a simple recipe to try:

Basbousa (Semolina Cake) Recipe

Ingredients:

• 2 cups semolina
• 1 cup sugar
• 1 cup yogurt
• ½ cup melted butter or vegetable oil
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ cup shredded coconut (optional)
• Almonds or pistachios for garnish

For the Syrup:

• 1 cup sugar
• ¾ cup water
• 1 teaspoon lemon juice
• 1 teaspoon rose or orange blossom water (optional)

Instructions:

1. Prepare the Syrup:

   • In a saucepan, combine sugar and water. Bring to a boil, then add lemon juice.
   • Simmer for 5–7 minutes until slightly thickened.
   • Remove from heat and add rose or orange blossom water. Let it cool.

2. Make the Cake:

   • Preheat the oven to 180°C (350°F).
   • In a bowl, mix semolina, sugar, baking powder, and coconut (if using).
   • Add yogurt, melted butter, and vanilla extract. Stir well to combine.
   • Pour the batter into a greased baking dish and smooth the surface.
   • Score the batter into squares or diamonds and place an almond in the center of each.

3. Bake the Cake:

   • Bake for 30–35 minutes or until golden brown.
   • Once out of the oven, pour the cooled syrup over the hot cake.
   • Let it soak for at least 30 minutes before serving.

Enjoy this soft, syrupy, and delicious Basbousa with a cup of tea or coffee! Let me know if you'd like variations or different recipes.

Strawberry Angel Cake: A Light and Flavorful Delight

 

Strawberry Angel Cake: A Light and Flavorful Delight

Strawberry Angel Cake is a heavenly dessert that combines the airy texture of angel food cake with the sweet and tangy flavors of fresh strawberries. This delightful treat is perfect for any occasion, whether you're hosting a summer gathering, celebrating a special event, or simply craving a light yet satisfying dessert.

Ingredients:

• 1 store-bought or homemade angel food cake
• 2 cups fresh strawberries, sliced
• 1/4 cup granulated sugar
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Strawberries

   • In a bowl, mix the sliced strawberries with granulated sugar.
   • Let them sit for about 15–20 minutes to release their natural juices.

2. Whip the Cream

   • In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

3. Assemble the Cake

   • Cut the angel food cake into layers or leave it whole for a simpler presentation.
   • Spread a layer of whipped cream over the cake.
   • Add a generous amount of the macerated strawberries.
   • Repeat if layering.

4. Garnish and Serve

   • Top with extra whipped cream and fresh strawberries.
   • Garnish with mint leaves for a refreshing touch.

This Strawberry Angel Cake is light, refreshing, and full of natural sweetness. Enjoy it chilled for an even more delightful experience!

Sweet & Spicy Roasted Cauliflower

 

Here’s a Sweet & Spicy Roasted Cauliflower recipe that will give you that crispy, caramelized, and flavorful bite—better than meat!

Ingredients:

• 1 medium cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Sticky Sweet & Spicy Glaze:

• 3 tbsp honey (or maple syrup)
• 2 tbsp hot sauce (like Sriracha or chili sauce)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp apple cider vinegar (or lemon juice)
• 1 clove garlic, minced
• ½ tsp cornstarch (optional, for thickening)

Instructions:

1. Preheat Oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.

2. Season the Cauliflower:

   • In a bowl, toss cauliflower florets with olive oil, smoked paprika, garlic powder, salt, and pepper.
   • Spread them out on the baking sheet in a single layer.

3. Roast Until Crispy:

   • Roast for 25-30 minutes, flipping halfway, until golden brown and crispy.

4. Make the Glaze:

   • In a small pan, mix honey, hot sauce, soy sauce, vinegar, and garlic.
   • Simmer for 2-3 minutes. If using cornstarch, dissolve it in 1 tsp water, then stir into the sauce to thicken.

5. Coat & Caramelize:

   • Toss the roasted cauliflower in the glaze.
   • Return to the oven for 5 more minutes to let the sauce caramelize.

6. Serve & Enjoy:

   • Garnish with fresh parsley, sesame seeds, or green onions. Serve with lemon wedges for extra brightness.

This dish is perfect as a snack, side dish, or even a meat substitute in wraps or bowls. Let me know if you want any variations!

SWEET POTATOES WITH BURRATA, ROASTED BEETS

 

Here’s a delicious and elegant recipe for Sweet Potatoes with Burrata & Roasted Beets—a perfect mix of sweet, creamy, and earthy flavors!

Ingredients:

• 2 medium sweet potatoes
• 2 medium beets (red or golden)
• 1 burrata ball
• 2 tbsp olive oil
• 1 tbsp balsamic glaze (optional)
• 1 tsp honey (optional, for extra sweetness)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp smoked paprika (optional)
• ¼ cup toasted walnuts or pecans (for crunch)
• Fresh basil or microgreens for garnish

Instructions:

1. Roast the Sweet Potatoes & Beets

• Preheat oven to 400°F (200°C).
• Peel and cube the sweet potatoes and beets into bite-sized pieces.
• Toss them with olive oil, salt, pepper, and paprika.
• Spread on a baking sheet and roast for 30-35 minutes, flipping halfway through, until tender and slightly caramelized.

2. Assemble the Dish

• Arrange the roasted sweet potatoes and beets on a serving plate.
• Tear the burrata into pieces and place it on top.
• Drizzle with balsamic glaze and honey for extra depth of flavor.
• Sprinkle toasted nuts for crunch and garnish with fresh basil or microgreens.

3. Serve & Enjoy!

This dish is perfect as a side salad, appetizer, or light meal. You can also add a drizzle of chili oil or lemon zest for an extra flavor kick.

Would you like any variations, like adding grains or proteins?

Crispy Parmesan Zucchini Potato Muffins

 

Here's a delicious Crispy Parmesan Zucchini Potato Muffins recipe! These savory muffins are crispy on the outside, soft on the inside, and packed with flavor.

Ingredients:

• 2 medium potatoes, grated
• 1 medium zucchini, grated
• ½ cup grated Parmesan cheese
• ¼ cup shredded mozzarella (optional for extra cheesiness)
• 2 eggs
• ¼ cup all-purpose flour (or breadcrumbs for extra crispiness)
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 1 tablespoon olive oil or melted butter
• Fresh parsley or chives for garnish

Instructions:

1. Preheat Oven: Set your oven to 375°F (190°C). Grease a muffin tin or line with parchment paper cups.

2. Prepare Vegetables:

   • Grate the potatoes and zucchini.
   • Place them in a clean kitchen towel and squeeze out as much moisture as possible. This step is important for crispy muffins!

3. Mix Ingredients:

   • In a large bowl, combine the grated potatoes, zucchini, Parmesan cheese, mozzarella (if using), eggs, flour, garlic powder, onion powder, salt, pepper, and paprika.
   • Mix well until all ingredients are evenly distributed.

4. Fill Muffin Tin:

   • Scoop the mixture into the muffin tin, filling each cup almost to the top.
   • Press down lightly to help them hold their shape.

5. Bake:

   • Bake for 25-30 minutes, or until golden brown and crispy on the edges.
   • If you want extra crispiness, broil for an additional 2-3 minutes at the end.

6. Cool & Serve:

   • Let the muffins cool for a few minutes before removing them from the tin.
   • Garnish with fresh parsley or chives and enjoy!

These muffins are great as a snack, side dish, or even breakfast. You can also serve them with sour cream or a yogurt dip. Let me know if you’d like any modifications!

THE BEST AIR FRYER GRILLED CHEESE SANDWICH

 

Here’s how to make the best Air Fryer Grilled Cheese Sandwich—crispy, golden brown, and perfectly melted inside!

Ingredients:

• 2 slices of bread (sourdough, brioche, or classic white)
• 2 tbsp butter (softened) or mayonnaise
• 2-3 slices of cheese (cheddar, mozzarella, American, or a mix)

Instructions:

1. Preheat Air Fryer: Set your air fryer to 375°F (190°C) for a few minutes.

2. Assemble the Sandwich:

   • Spread butter or mayo on one side of each bread slice.
   • Place cheese slices between the unbuttered sides of the bread.

3. Air Fry:

   • Place the sandwich in the air fryer basket.
   • Cook for 4-5 minutes, then flip and cook for another 3-4 minutes until golden brown and crispy.

4. Serve: Let it cool for a minute before slicing. Serve with tomato soup or dipping sauce!

Would you like any add-ins, like bacon or caramelized onions?

Fluffy Japanese Cotton Cheesecake Cupcakes

 

Here’s a delightful recipe for Fluffy Japanese Cotton Cheesecake Cupcakes—light, airy, and perfectly soft!

Ingredients:

For the Batter:

• 125g cream cheese (softened)
• 30g unsalted butter (softened)
• 50ml milk
• 3 eggs (separated)
• 40g cake flour (or all-purpose flour, sifted)
• 10g cornstarch
• ¼ tsp salt
• ½ tsp vanilla extract
• 50g granulated sugar

For the Topping (Optional):

• Powdered sugar for dusting
• Whipped cream
• Fresh berries

Instructions:

1. Preheat Oven & Prepare Muffin Tin

   • Preheat oven to 320°F (160°C).
   • Line a muffin tin with cupcake liners.

2. Melt Cream Cheese & Butter

   • In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth.
   • Remove from heat, let cool slightly, then mix in egg yolks, vanilla extract, flour, cornstarch, and salt until smooth.

3. Whip Egg Whites

   • In a clean bowl, beat egg whites until foamy. Gradually add sugar while beating until stiff peaks form.

4. Fold Batter Gently

   • Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.

5. Bake with Water Bath

   • Fill cupcake liners ¾ full with batter.
   • Place the muffin tin in a larger baking tray and pour hot water into the tray (about 1 inch deep) for a water bath.
   • Bake for 25-30 minutes until slightly golden and set.

6. Cool & Serve

   • Let cupcakes cool in the oven with the door slightly open for 10 minutes to prevent shrinking.
   • Once completely cooled, dust with powdered sugar or serve with whipped cream and berries.

Would you like a matcha or chocolate variation?

Creamy Baked Rice Pudding with Cinnamon

 

Here’s a delicious Creamy Baked Rice Pudding with Cinnamon recipe! This dessert is rich, comforting, and perfect for any occasion.

Ingredients:

• 1 cup cooked white rice (jasmine or Arborio works well)
• 2 cups whole milk (or half-and-half for extra creaminess)
• ½ cup heavy cream
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon (plus extra for garnish)
• ¼ tsp salt
• ¼ cup raisins (optional)
• Butter (for greasing the baking dish)

Instructions:

1. Preheat Oven: Set your oven to 350°F (175°C) and grease a baking dish with butter.
2. Mix Wet Ingredients: In a large bowl, whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt until well combined.
3. Combine with Rice: Add the cooked rice and raisins (if using) into the mixture and stir well.
4. Transfer to Baking Dish: Pour the mixture into the greased baking dish and spread evenly.
5. Bake: Place in the oven and bake for 45-50 minutes, or until the pudding is set but still slightly jiggly in the center.
6. Cool & Serve: Let it rest for 10 minutes before serving. Sprinkle extra cinnamon on top and enjoy warm or chilled!

Would you like any topping suggestions, like whipped cream or caramel sauce?

Beef Liver and Onions - This is such a great recipe

 

You're right—Beef Liver and Onions is a classic, hearty dish that’s packed with rich flavor and nutrients. When cooked properly, the liver is tender and delicious, and the caramelized onions add the perfect sweetness to balance the dish.

Ingredients (Serves 4)

• 1 lb beef liver, sliced into thin pieces
• 1 ½ cups milk (for soaking)
• 2 tbsp butter
• 1 tbsp olive oil
• 1 large onion, thinly sliced
• ½ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder (optional)
• ½ tsp paprika (optional, for extra flavor)

Instructions

1. Soak the Liver

1. Place the sliced beef liver in a bowl with milk and soak for 30 minutes to 1 hour. This helps remove bitterness and tenderizes the liver.
2. After soaking, drain the liver and pat it completely dry with paper towels.

2. Cook the Onions

3. Heat 1 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
4. Add the sliced onions and cook, stirring occasionally, until they are soft and golden brown (about 10-15 minutes).
5. Remove onions from the skillet and set aside.

3. Cook the Liver

6. In a shallow dish, mix flour, salt, pepper, garlic powder, and paprika.
7. Dredge each liver slice in the flour mixture, shaking off excess.
8. Add the remaining 1 tbsp butter to the skillet.
9. Cook the liver slices for 2-3 minutes per side over medium-high heat until browned but still slightly pink inside. Do not overcook—liver turns tough if overdone!

4. Combine & Serve

10. Return the onions to the skillet, toss with the liver, and cook for 1 more minute to blend the flavors.
11. Serve hot with mashed potatoes, rice, or buttered toast.

Pro Tips

• Soaking in milk is key to removing the metallic taste and keeping the liver tender.
• Do not overcook! The liver should be slightly pink inside for the best texture.
• Add a splash of balsamic vinegar or beef broth at the end for extra depth of flavor.

Would you like a variation, such as a Cajun-style or gravy-based version?

Southern Fried Chicken Don't Lose This Recipe

 

Here’s a classic Southern Fried Chicken recipe that’s crispy, juicy, and full of flavor. Save this one—you won’t want to lose it!

Ingredients (Serves 4-6)

For the Chicken:

• 1 whole chicken (cut into pieces) or 4-6 bone-in, skin-on chicken thighs and drumsticks
• 2 cups buttermilk
• 2 tsp hot sauce (optional, for extra flavor)
• 1 tsp salt

For the Seasoned Flour:

• 2 cups all-purpose flour
• 1 tbsp cornstarch (for extra crispiness)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional, for heat)

For Frying:

• 2 cups vegetable oil (or enough to submerge chicken halfway in a skillet)

Instructions

1. Marinate the Chicken

1. In a bowl, mix buttermilk, hot sauce, and salt.
2. Add the chicken, ensuring it's fully coated. Cover and refrigerate for at least 4 hours (or overnight for the best flavor).

2. Prepare the Coating

3. In a separate bowl, whisk together flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

3. Coat the Chicken

4. Remove the chicken from the buttermilk, letting excess drip off.
5. Dredge each piece in the seasoned flour, pressing gently to adhere.
6. Place the coated chicken on a wire rack and let it rest for 10-15 minutes (this helps the breading stick).

4. Fry the Chicken

7. Heat oil in a deep skillet or Dutch oven to 325-350°F (163-177°C).
8. Fry the chicken in batches, turning occasionally, for 12-15 minutes (for smaller pieces) or 15-18 minutes (for larger pieces).
9. Remove and drain on a wire rack or paper towels.

5. Serve & Enjoy

• Let the chicken rest for 5 minutes before serving.
• Serve with biscuits, coleslaw, or mac & cheese for a true Southern meal!

Would you like a spicy or honey-glazed variation?

Butterfinger Balls

 

Butterfinger Balls are an easy, no-bake treat made with crushed Butterfinger candy bars, peanut butter, and chocolate. They're rich, crunchy, and perfect for holidays or snacking!

Ingredients (Makes about 24 balls)

• 1 ½ cups crushed Butterfinger candy bars (about 8 fun-size bars)
• 1 cup creamy peanut butter
• ½ cup powdered sugar
• 2 tbsp unsalted butter, softened
• 2 cups chocolate chips (milk or semi-sweet)
• 1 tbsp coconut oil or vegetable shortening (optional, for smoother chocolate)

Instructions

1. Make the Dough

1. Crush the Butterfinger bars using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
2. In a bowl, mix peanut butter, powdered sugar, and softened butter until smooth.
3. Fold in the crushed Butterfinger pieces and mix until well combined.

2. Form the Balls

4. Roll the mixture into small balls (about 1 inch in diameter).
5. Place them on a baking sheet lined with parchment paper.
6. Freeze for 20-30 minutes until firm.

3. Coat with Chocolate

7. Melt chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring each time until smooth.
8. Dip each Butterfinger ball into the melted chocolate, coating evenly. Use a fork to remove and let the excess chocolate drip off.
9. Place the coated balls back on the parchment paper.

4. Set & Serve

10. Let them set at room temperature or refrigerate for 10-15 minutes until the chocolate hardens.
11. Serve and enjoy!

Would you like any variations, like using white chocolate or adding a crunchy coating?

Fluffy Japanese Cotton Cheesecake Cupcakes

 

Ingredients (Makes about 12 cupcakes)

A: Cream Cheese Mixture

• 125g cream cheese, softened
• 30g unsalted butter
• 50ml milk
• 3 egg yolks
• 30g cake flour (or sifted all-purpose flour)
• 10g cornstarch
• ½ tsp vanilla extract

B: Meringue

• 3 egg whites
• 50g granulated sugar
• ½ tsp lemon juice or cream of tartar

Instructions

1. Prepare the Batter

1. Preheat your oven to 150°C (300°F). Line a muffin tin with cupcake liners.
2. In a heatproof bowl, melt cream cheese, butter, and milk over a double boiler. Stir until smooth, then let it cool slightly.
3. Whisk in egg yolks, followed by vanilla extract, sifted cake flour, and cornstarch. Mix until smooth.

2. Make the Meringue

4. In a clean, dry bowl, beat egg whites with lemon juice until foamy. Gradually add sugar while beating until soft peaks form.

3. Combine & Bake

5. Gently fold the meringue into the cream cheese batter in three additions, using a spatula. Be careful not to deflate the batter.
6. Pour the batter into the cupcake liners, filling them about 80% full.
7. Place the muffin tin into a larger tray filled with hot water (water bath method).
8. Bake at 150°C (300°F) for 25-30 minutes, or until the tops are lightly golden.
9. Turn off the oven and let the cupcakes cool inside for 10 minutes before removing them.

4. Serve & Enjoy

• Let them cool completely before enjoying.
• Optionally, dust with powdered sugar or top with whipped cream and fruit.

Would you like any variations, such as matcha or chocolate flavors?

Italian Meatball Soup

 

Italian Meatball Soup

50 minutes to prepare serves 6

INGREDIENTS

• 1 (20 oz) package frozen meatballs
• 1 (24 oz) jar marinara
• 4-5 red or new potatoes, quartered
• 2 carrots, sliced into ½-inch rounds
• 1 cup frozen peas
• 5 cups low-sodium beef broth
• 3 tablespoons garlic, minced
• 1 dried thyme seasoning
• 1 teaspoon crushed red pepper
• 8 oz spaghetti noodles, broken in half
• Fresh thyme, for garnish
• Kosher salt and black pepper, to taste

PREPARATION

In a large stockpot or Dutch oven, heat marinara, beef broth, potatoes, carrots, garlic, dried thyme, and crushed red pepper over medium-high heat until sauce reaches a low boil, about 10 minutes.
Add meatballs to stockpot and cook for 15-20 minutes before adding pasta.
Add pasta and stir. Reduce heat to low, cover and simmer until pasta is fully cooked, about 10-15 minutes.
Just before pasta is done, add frozen peas and continue to simmer until peas are warmed through. Top with fresh thyme sprigs.
To serve, ladle soup into a bowl. Add more salt, to taste. Garnish with fresh cracked black pepper, if desired

Grilled Cheeseburger Wraps

 

Grilled Cheeseburger Wraps Recipe

Ingredients:

• 1 lb ground beef
• 1 tablespoon Worcestershire sauce (I used a little more to taste)
• 1 tablespoon ketchup
• 1 teaspoon dried minced onion
• pepper and salt to taste
• 5 flour tortillas (the larger ones)
• shredded cheddar cheese
• sliced tomatoes
• yellow mustard

How to Make It:

Brown ground beef in large skillet and drain. Add Worcestershire sauce, ketchup, dried onion, and salt and pepper to the beef and simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of the cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style and place wraps on preheated indoor grill (I used my George Foreman).
Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal and serve immediately!

Mom’s Swedish Meatballs Recipe

 

Ingredients

MEATBALLS

• 3 lbground beef
• 1white onion, diced
• 2eggs, lightly beaten
• 1 cseasoned dry bread crumbs
• 1/2 cfresh chopped flat-leaf parsley
• 2 tspcoarse ground salt
• 1 tspcoarse ground pepper

GRAVY

• 4 Tbspall purpose flour
• 2 10.5-OZ can(s)beef consomme
• 1 TbspWorcestershire sauce
• 2 cmilk
• 1 tspcoarse ground salt
• 1 tspcoarse ground pepper

SERVING/PLATING

• 12 ozmedium egg noodles, cooked according to directions
• 1/4 cbutter
• 3 Tbspfresh chopped flat-leaf parsley

 DIRECTION

Place a large nonstick frying pan over medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixture into 3/4- to 1-inch meatballs.
Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook for 3-4 minutes or just until flour turns light golden brown.
Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly to prevent lumps. Cook for 5-6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices; gently toss to coat meatballs. Lower heat to medium and simmer for uncovered for 10-15 minutes or just until meatballs are cooked through.
Toss hot cooked egg noodles with butter to coat. Divide noodles among six dinner plates. Top with 4-6 meatballs and some of the gravy; sprinkle with fresh chopped parsley