2 INGREDIENT PIZZA CHIPS

 

Ingredients  

• 2/3 cup low moisture shredded mozzarella cheese
• 48 slices mini pepperoni about 21 g
• Italian seasoning optional, for extra flavor

Instructions 

• Preheat your oven to 350°F (175°C). Preheating ensures the oven is hot enough to create the crispy texture for your chips.
• Lightly grease 16 cups of a mini muffin pan using cooking spray or a brush with oil. This ensures easy removal of the chips after baking.
• Place 2 teaspoons of shredded mozzarella cheese into each greased cup. Lightly pat down the cheese with your fingers or a spoon for even melting.
• Place 3 slices of mini pepperoni on top of the cheese in each cup. Sprinkle Italian seasoning over the top if desired for extra flavor.
• Place the muffin pan in the preheated oven and bake for 8 minutes, or until the edges of the cheese are dark golden brown. Watch closely to prevent burning, as oven times may vary.
• Let the chips cool in the muffin pan until safe to touch. This ensures they firm up for easier removal. Use a small spatula or knife to gently loosen and lift the chips out of the pan. Place the chips on a paper towel-lined plate to absorb extra grease.
• Serve the chips warm on their own or with marinara sauce for dipping. Garnish with extra Italian seasoning or grated Parmesan for added flavor, if desired.

Moist Strawberry Pound Cake

 

Ingredients:

For the Strawberry Purée:

• 2 cups fresh or frozen strawberries, chopped
• 2–3 tablespoons sugar (optional, depending on sweetness)

For the Pound Cake:

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 ½ cups granulated sugar
• 6 large eggs, room temperature
• 1 cup strawberry purée (from above)
• ½ cup sour cream
• 1 tablespoon vanilla extract
• Pink gel food coloring (optional for brighter color)

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons strawberry purée
• ½ teaspoon vanilla extract

Preparation:

Step 1: Make the Strawberry Purée

Place chopped strawberries into a saucepan with sugar. Cook over medium heat for 10–15 minutes until strawberries break down and liquid thickens.
Blend until smooth, then cool completely. Measure out 1 cup for the batter.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a stand mixer, beat softened butter and sugar on medium-high for 4–5 minutes until pale and fluffy. Proper creaming creates the signature tender pound cake texture.

Step 4: Add the Eggs

Add eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure everything is incorporated.

Step 5: Add Strawberry Purée and Sour Cream

Mix in the cooled strawberry purée, sour cream, and vanilla extract. The batter will turn a beautiful pink color.

Step 6: Add Dry Ingredients

Slowly add the flour mixture, mixing just until combined. Do not over mix.
Add a drop or two of pink gel coloring if you want a deeper strawberry color.

Step 7: Bake the Cake

Preheat oven to 325°F (165°C).
Grease and flour a 10-inch bundt pan or 2 loaf pans.

Pour batter into the pan and smooth the top.
Bake for 70–85 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack.

Step 8: Make the Strawberry Glaze

Whisk powdered sugar, strawberry purée, and vanilla until smooth.
Drizzle over the cooled cake.

Fried Strawberry Cheesecake Sandwiches

 

Ingredients

For the Cheesecake Filling

• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional for brightness)

For the Strawberry Layer

• 1 cup fresh strawberries, diced
• 1–2 tbsp sugar (adjust to taste)
• 1 tsp cornstarch (optional—helps thicken)

For the Sandwiches

• 8 slices soft white bread
• 2 large eggs
• 1/4 cup milk
• 1/2 tsp cinnamon
• 1 tbsp sugar
• Oil for frying (vegetable or canola)

For Coating

• 1/2 cup granulated sugar
• 1 tbsp cinnamon

Optional Toppings

• Powdered sugar
• Strawberry sauce
• Whipped cream
• Fresh sliced strawberries

Preparation

Step 1: Make the Cheesecake Filling

In a bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon juice (if using). Mix until smooth, creamy, and spreadable. Set aside.

Step 2: Prepare the Strawberries

Add diced strawberries to a small bowl with sugar. Stir and let them sit for 5–10 minutes to release their juices.
If you want a thicker filling, sprinkle the cornstarch and stir.

Step 3: Assemble the Sandwiches

Lay the bread slices flat and gently roll each one with a rolling pin until thin.
Spread about 1–1½ tablespoons of the cheesecake mixture onto 4 slices of bread.
Top with a spoonful of strawberry mixture (drain off excess juice if too wet).
Place another slice of flattened bread on top and press the edges firmly to seal.
Use a fork to crimp the edges for a tight seal.

Step 4: Prepare the Egg Mixture

In a shallow bowl, whisk together the eggs, milk, cinnamon, and sugar.
Dip each assembled sandwich into the egg mixture, coating both sides.

Step 5: Fry the Sandwiches

Heat oil in a skillet over medium heat.
Place the sandwiches gently into the hot oil. Fry for 2–3 minutes per side until crispy and golden.
Remove and place on a paper towel–lined plate.

Step 6: Coat in Cinnamon Sugar

Mix cinnamon and sugar in a shallow dish.
While sandwiches are still warm, press each side into the cinnamon sugar mixture to coat completely.

Caramel Pecan Dump Cake

 

Ingredients

Pecan Layer:

• 2 eggs, lightly beaten
• ½ cup packed brown sugar
• 1 cup caramel topping
• ½ cup salted caramel topping
• ¼ cup melted butter
• 3 cups pecan halves

Topping:

• 1 box butter pecan cake mix
• 1 cup melted butter

Optional Toppings:

• Vanilla ice cream
• Extra caramel sauce
• Sprinkle of sea salt

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.
2. Mix pecan layer: In a large bowl, combine the beaten eggs, brown sugar, both caramel toppings, and melted butter until smooth. Fold in pecans evenly.
3. Pour pecan mixture: Spread the pecan mixture evenly into the prepared baking dish.
4. Prepare topping: In another bowl, mix the butter pecan cake mix with the melted butter until crumbly. Sprinkle this evenly over the pecan layer.
5. Bake: Bake for 25–30 minutes, until the topping is golden brown and bubbling around the edges.
6. Cool: Let the cake cool for 15–20 minutes before serving.
7. Serve & garnish: Serve warm or at room temperature. Optionally top with vanilla ice cream, extra caramel sauce, or a sprinkle of sea salt.

Light and Silky Apple & Yogurt Flan

 

Ingredients

• 3 medium apples (about 450 g / 1 lb), peeled, cored and thinly sliced or diced
• 2 plain yogurts (total 250 g / 8.8 oz) — Greek or plain whole-milk yogurt works best
• 3 large eggs, at room temperature
• 50 g (1/4 cup) granulated sugar
• 30 g (about 1/4 cup) all-purpose flour, sifted
• 1 teaspoon pure vanilla extract
• Zest of 1/2 lemon
• 1 pinch of fine salt
• Butter for the baking dish (about 1 tablespoon) and additional for sautéing the apples
• Optional for serving: honey, berry coulis, or toasted flaked almonds

Instructions

1. Preheat the oven to 170°C (340°F). Butter a 20–22 cm (8–9 inch) shallow baking dish or divide the mixture among individual ramekins.
2. Prepare the apples: peel, core, and slice the apples into uniform thin slices or small dice so they cook evenly.
3. Heat a medium skillet over medium heat and add 1 tablespoon butter. When the butter foams, add the apples and 1–2 tablespoons of the sugar. Sauté for 4–6 minutes, stirring occasionally, until the apple pieces are slightly softened and begin to take on a light golden color; do not overcook — they should remain tender but not mushy.
4. Add the lemon zest to the apples, toss briefly, then remove from heat and let cool slightly.
5. In a mixing bowl, whisk the eggs with the remaining sugar until smooth and slightly aerated.
6. Whisk in the yogurts, vanilla extract, sifted flour, and a pinch of salt until the batter is homogeneous and free of lumps. The flour provides mild stability so the flan stays tender yet set.
7. Arrange the sautéed apple slices in the prepared dish in a single layer (or divide between ramekins). Pour the yogurt–egg mixture over the apples, ensuring the apples are evenly distributed and slightly pressed into the custard.
8. Place the dish on the middle oven rack and bake at 170°C (340°F) for 35–40 minutes, or until the edges are set and the center is just slightly wobbly — a knife inserted near the center should come out mostly clean. Time will vary slightly with dish depth and oven performance.
9. Remove from the oven and allow the flan to cool to warm, then chill in the refrigerator for at least 2 hours to fully develop texture and flavor. Serve slightly warm or chilled, optionally drizzled with honey, a berry coulis, or sprinkled with toasted flaked almonds.

Creamy Dates, Banana, and Garlic Smoothie Recipe

 

Ingredients

Ripe banana

Pitted dates

Fresh garlic clove

Milk of choice (dairy or plant-based)

Plain yogurt or kefir (optional for creaminess)

Ground cinnamon (optional)

Ice cubes (optional for a chilled drink)

Instructions

Begin by selecting a ripe banana, as its natural sweetness will help balance the sharpness of the garlic and enhance the overall flavor.

Soak the pitted dates in warm water for about ten minutes to soften them. This helps them blend more smoothly and evenly with the rest of the ingredients.

Peel a small clove of garlic. If you’re new to using garlic in smoothies, start with half a clove to ease into the taste.

Add the banana, soaked dates, garlic, and your milk of choice into a blender. If using yogurt or kefir, add it now to create a richer, creamier texture.

For added warmth and subtle spice, sprinkle in a little ground cinnamon. This also helps mask the garlic slightly, making the smoothie more palatable.

Blend everything until smooth and creamy, ensuring there are no chunks of garlic or date remaining.

Taste and adjust if needed, perhaps adding more banana for sweetness or more milk for a thinner consistency. Serve chilled or over ice if desired.

How to Make

Creating this smoothie starts with quality ingredients. Choose soft, moist dates and a fully ripened banana to ensure the drink has natural sweetness and depth of flavor.

Soaking the dates is a crucial step for achieving a smooth texture. Even just a few minutes in warm water makes a significant difference in how easily they blend.

Garlic should be used sparingly, especially for first-timers. Raw garlic is potent, so start small and build your tolerance over time.

Combine everything in a high-speed blender. The stronger the blender, the better it will handle the fibrous dates and garlic.

Adding yogurt or kefir not only boosts the creaminess but also introduces probiotics, making the smoothie even more gut-friendly.

Cinnamon is a great optional addition. It gives the smoothie a warming undertone and helps to round out the more intense flavors.

Once blended, pour into a glass and enjoy immediately for the freshest taste and best nutritional impact.

Cream-Filled Donuts

 

Introduction

These cream-filled donuts are soft, golden, and irresistibly indulgent.

Light and fluffy on the outside, they are generously filled with smooth vanilla custard and finished with a dusting of powdered sugar.

Perfect for breakfast, dessert, or special occasions, these donuts deliver bakery-style results at home.

Ingredients

For the Dough

3 cups all-purpose flour.

2¼ teaspoons instant yeast (1 packet).

¼ cup granulated sugar.

¾ cup warm milk (not hot).

2 large eggs.

4 tablespoons unsalted butter, softened.

½ teaspoon salt.

Oil for frying.

For the Vanilla Custard Filling

2 cups whole milk.

½ cup granulated sugar.

4 egg yolks.

¼ cup cornstarch.

2 tablespoons unsalted butter.

1 teaspoon vanilla extract.

For Topping

Powdered sugar for dusting.

Instructions

Prepare the Dough

In a bowl, mix warm milk, yeast, and sugar.

Let rest for 5–10 minutes until foamy.

Add eggs, butter, salt, and flour.

Knead until soft and elastic, about 8–10 minutes.

Cover the dough and let rise in a warm place for 1–1½ hours until doubled in size.

Prepare the Custard

Heat the milk in a saucepan until warm (not boiling).

In a bowl, whisk egg yolks, sugar, and cornstarch until smooth.

Slowly pour warm milk into the egg mixture while whisking.

Return everything to the pan and cook over medium heat, stirring constantly until thick.

Remove from heat and stir in butter and vanilla.

Cover with plastic wrap touching the surface and chill completely.

How to Make

Shape the Donuts

Roll out the dough to about ½-inch thickness.

Cut into rounds using a cutter or glass.

Place on a floured tray, cover, and let rest for 30 minutes.

Fry

Heat oil to 170–175°C (340–350°F).

Fry donuts 1–2 minutes per side until golden brown.

Drain on paper towels and let cool slightly.

Fill

Transfer custard to a piping bag.

Pierce the side of each donut and fill generously with cream.

Finish

Dust with powdered sugar before serving.