Strawberry Italian Cream Pound Cake

 

Ingredients:

For the Strawberry Cream Cheese Frosting:

- 8 oz cream cheese, softened

- 1 cup (2 sticks) unsalted butter, softened

- 5 cups powdered sugar

- ½ cup strawberry puree (blend fresh strawberries)

- 1 tsp vanilla extract

- ½ cup finely chopped strawberries (folded in for texture)

For the Cake:

- 1 cup (2 sticks) unsalted butter, softened

- ½ cup vegetable oil

- 2 cups granulated sugar

- 1 cup light brown sugar, packed

- 5 large eggs, room temperature

- 2 tsp vanilla extract

- 3 cups all-purpose flour

- 1 tsp baking powder

- ½ tsp baking soda

- ½ tsp salt

- 1 cup buttermilk

- 1 cup sweetened shredded coconut

- 1 cup chopped pecans (optional, classic for Italian cream cake)

- 1 ½ cups fresh strawberries, chopped

Directions:

1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or two 9x5-inch loaf pans.

2. In a large bowl, cream together softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.

6. Fold in shredded coconut, chopped pecans, and chopped strawberries gently.

7. Pour batter into prepared pans and smooth the top.

8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

10. For the frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating well. Mix in strawberry puree and vanilla extract.

11. Fold in finely chopped strawberries for texture.

12. Frost the cooled cake generously with the strawberry cream cheese frosting.

Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 40 minutes

Kcal: Approximately 450 kcal per serving | Servings: 12 servings

Tips:

Use fresh, ripe strawberries for the best flavor in both the cake and frosting.

Chill the frosting slightly before spreading to achieve a smooth, spreadable consistency.

FRESH CUCUMBER LEMONADE

 

Ingredients:

2 large cucumbers, peeled and chopped

1 cup fresh lemon juice (about 4-5 lemons)

1/2 cup honey or sugar (adjust to taste)

4 cups cold water

Ice cubes

Lemon slices and cucumber rounds for garnish

Procedure:

In a blender, puree the cucumbers until smooth.

Strain the cucumber puree through a fine mesh sieve into a pitcher.

Add the fresh lemon juice and honey (or sugar) to the pitcher, stirring until well combined.

Pour in the cold water and mix well.

Serve over ice cubes and garnish with lemon slices and cucumber

It help in weight loss too

Eggless Christmas Fruit Cake

 

Ingredients

- 2 cups all-purpose flour

- 1 cup mixed dried fruits (raisins, currants, chopped dates)

- 1/2 cup orange juice

- 1/2 cup granulated sugar

- 1/2 cup vegetable oil

- 1/4 cup chopped nuts (optional)

- 1 tsp baking powder

- 1/2 tsp baking soda

- 1/2 tsp ground cinnamon

- 1/4 tsp ground nutmeg

- 1/4 tsp salt

- 1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In another bowl, combine the orange juice, sugar, vegetable oil, and vanilla extract. Mix well.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the mixed dried fruits and chopped nuts (if using).

Pour the batter into the prepared cake pan. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Basque Burnt Cheesecake

 

Introduction

The Basque Burnt Cheesecake hails from San Sebastián, Spain, and has captured dessert lovers worldwide. Unlike the traditional New York style, this cheesecake is baked at high heat to create a deeply caramelized, “burnt” exterior that acts as a natural crust, while the inside remains luxuriously creamy and custard-like.

Ingredients

2 lbs (900 g) cream cheese, full-fat, softened to room temperature

1 ½ cups granulated sugar

6 large eggs, room temperature

2 cups heavy cream (double cream)

1 teaspoon salt

1 teaspoon vanilla extract

1/3 cup all-purpose flour, sifted

Instructions

Preheat Oven: 400°F (200°C).

Prepare Pan: Grease a 9-inch springform pan and line it with two large overlapping sheets of parchment paper, making sure the paper extends at least 2 inches above the rim.

Cream Cheese Base: In a large stand mixer, beat the cream cheese and sugar on medium speed until perfectly smooth and the sugar has fully dissolved.

Add Eggs: Incorporate eggs one at a time, beating until fully combined before adding the next.

Add Cream & Flavoring: Reduce speed to low and gradually pour in heavy cream, vanilla, and salt.

Fold in Flour: Gently fold in sifted flour until the mixture is fully smooth with no white streaks.

How to Make

Pour Batter: Transfer the batter into the prepared pan and tap it gently on the counter to remove large air bubbles.

Bake: 50–60 minutes, until the top is dark brown and the center still wobbly.

Optional: Broil for 1–2 minutes if the top needs extra color—watch carefully!

Cool: Let the cheesecake cool completely at room temperature. Expect cracks and slight sinking—this is signature.

Chill: Refrigerate at least 4 hours or overnight to set fully.

My Best Favorite Pecan Cream Pie

 

Ingredients:

1 unbaked 9-inch pie crust

1 cup heavy whipping cream

1/3 cup powdered sugar

16 oz cream cheese, softened

1/2 cup brown sugar

1/4 cup maple syrup

1 1/2 cups pecans, chopped

1/4 tsp salt

Instructions:

Blind bake crust and let cool.

Beat cream with powdered sugar until stiff peaks form.

Beat cream cheese, brown sugar, salt, and maple syrup until smooth.

Fold whipped cream into cream cheese mixture; stir in 1 cup pecans.

Spread into crust, top with remaining pecans, and chill for 2+ hours.

2-Layer Passion Fruit & Chocolate Dessert

 

Ingredients

Cream Layer

• 2 packets passion fruit powdered drink mix (25 g / 0.88 oz each)
• 800 g sweetened condensed milk (28.2 oz)
• 600 g heavy cream (21.2 oz)

Chocolate Ganache Topping

• 200 g semi-sweet chocolate, chopped (7 oz)
• 200 g heavy cream (7 oz)

Preparation Time, Cooking Time & Serving

• Preparation Time: 15 minutes
• Cooking Time: 5 minutes (ganache only)
• Chilling Time: 3–4 hours
• Rest Time: None
• Serving: 10–12 portions

Step-by-Step Instructions

Step 1: Prepare the Passion Fruit Cream

In a large mixing bowl, add the sweetened condensed milk and passion fruit powdered drink mix. Mix until fully dissolved and smooth.

Add the heavy cream and beat with a whisk or electric mixer for 2–3 minutes until thick, creamy, and well combined. The mixture should have a spoonable, mousse-like consistency.

Step 2: Assemble the First Layer

Pour the passion fruit cream into a glass baking dish or dessert cups. Smooth the surface with a spatula. Place the dish in the refrigerator while preparing the chocolate ganache.

How to Make the Chocolate Ganache

Step 3: Heat the Cream

In a small saucepan, heat the heavy cream over low heat until it begins to steam. Do not let it boil.

Step 4: Melt the Chocolate

Place the chopped chocolate in a heat-resistant bowl. Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir gently until smooth and glossy.

Allow the ganache to cool slightly before using.

Assembling the Dessert

Step 5: Add the Chocolate Layer

Pour the slightly cooled chocolate ganache evenly over the passion fruit cream layer. Gently tilt the dish to spread it evenly.

Step 6: Chill

Refrigerate the dessert for at least 3–4 hours, or until fully set. For best results, chill overnight.

Texture and Flavor Profile

This passion fruit chocolate dessert offers a perfect balance of flavors. The bottom layer is light, creamy, and tangy, while the chocolate ganache adds richness and depth. The contrast in textures makes every bite smooth and satisfying.

The passion fruit provides freshness without being overly acidic, while the chocolate layer adds indulgence without overpowering the dessert.

Keto Cajun Shrimp & Sausage Stuffed Cabbage

 

Ingredients

For the cabbage:

2 medium green cabbages

2 tbsp olive oil or butter

Salt & pepper, to taste

For the filling:

12 oz smoked sausage (andouille or kielbasa), sliced

½ lb shrimp, peeled & deveined

½ cup onion, chopped

½ cup bell peppers (red & green), diced

2 cloves garlic, minced

2 tbsp olive oil or bacon fat

1 tsp Cajun seasoning

½ tsp paprika

½ tsp garlic powder

¼ tsp cayenne (optional, for spice)

½ cup shredded mozzarella or cheddar (optional, for extra gooeyness)

Instructions

Prepare the cabbage bowls:

Preheat oven to 375°F (190°C).

Slice off the tops of the cabbages and carefully core out the centers to make room for stuffing.

Rub insides with olive oil, salt, and pepper. Place in a baking dish.

Cook the filling:

In a skillet, heat olive oil or bacon fat.

Sauté onion, peppers, and garlic until softened.

Add sausage slices and cook until browned.

Toss in shrimp, season with Cajun seasoning, paprika, garlic powder, cayenne, salt & pepper.

Cook until shrimp turn pink (2–3 minutes).

Stuff the cabbages:

Spoon shrimp & sausage mixture into each cabbage.

If using cheese, sprinkle inside before finishing with filling.

Bake:

Cover dish loosely with foil. Bake for 40–50 minutes, until cabbage is tender.

Remove foil, bake an additional 10 minutes for a roasted finish.

Serve:

Garnish with parsley or green onions.

Slice wedges out of the cabbage bowls and enjoy hot.

Nutrition (per serving, ¼ stuffed cabbage)

Calories: ~420

Net Carbs: ~7g

Protein: ~28g

Fat: ~30g