Nun’s Puffs

 

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 1 cup whole milk
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 4 large eggs, room temperature
• Cinnamon sugar (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly or line with parchment liners.
2. In a medium saucepan over medium heat, combine the butter and milk. Bring just to a boil, stirring occasionally to prevent scorching.
3. Remove the pan from the heat and immediately add the flour and sugar all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
4. Let the dough rest 3–5 minutes to cool slightly. Beat in the eggs one at a time, incorporating each fully before adding the next. The final batter should be smooth, glossy, and slightly thick but still soft enough to spoon or pipe.
5. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Smooth the tops if needed.
6. Bake for 25–30 minutes, or until the puffs are well risen and deep golden brown. Avoid opening the oven door during the first 20 minutes to prevent deflation.
7. Remove from the oven and, while still warm, toss in cinnamon sugar or dust the tops. Serve immediately for a crisp exterior and custardy interior.

Lemon Custard Yogurt Cake – A Zesty, Creamy Delight

 

Ingredients

For the Cake Batter:

• 3 large eggs

• 100 g (3.5 oz) granulated sugar

• Pinch of salt

• 60 g (2 oz) plain yogurt (full-fat yields best texture)

• Zest of 1 lemon (only the yellow outer peel)

• 45 ml freshly squeezed lemon juice (reserve remaining juice)

• 60 g (2 oz) unsalted butter, melted

• 170 g (6 oz) all-purpose flour

• 5 g (≈1 tsp) baking powder

For the Lemon Custard Filling:

• 1 egg

• Zest of the reserved lemon

• 60 g (2 oz) granulated sugar

• 30 g (1 oz) cornstarch

• 240 ml (8 fl oz) whole milk

For the Pan & Decoration:

• Butter (for greasing)

• Parchment paper (to line pan)

• Powdered sugar (optional, for dusting)

• Extra lemon slices or mint leaves (optional garnish)

Step-by-Step Cooking Directions

1. Whip the Eggs & Sugar
In a large bowl, use an electric mixer or sturdy whisk to beat 3 eggs, 100 g sugar, and a pinch of salt until pale, ribbon-like, and nearly doubled in volume—about 3–4 minutes. This aeration is key for a light cake structure.

2. Add Yogurt & Lemon Zest
Gently fold in 60 g yogurt—this adds moisture and a subtle tang. Next, zest only the yellow part of the lemon using a fine micro plane, avoiding the bitter white pith. Stir the zest into the batter to disperse fragrant oils.

3. Incorporate Lemon Juice & Butter
Measure 45 ml of fresh lemon juice (juice the lemon over a small strainer to catch seeds). Add it to the batter, then drizzle in the melted butter. Fold until smooth. The acidity will slightly curdle the butter to create micro-air pockets in the cake.

4. Combine Dry Ingredients
In a separate bowl, whisk together 170 g flour and 5 g baking powder. Sift them into the wet batter in thirds, folding each addition just until no dry streaks remain. Over mixing can develop gluten and toughen the crumb.

5. Bake the Cake
Preheat oven to 180 °C (350 °F). Grease a 20–23 cm round pan, line the bottom with parchment, and grease again. Pour the batter in and smooth the top with an offset spatula. Bake 30–35 minutes, rotating halfway, until the top is golden and a toothpick comes out clean with a few moist crumbs.

6. Cool Completely
Allow the cake to rest in its pan on a wire rack for 10 minutes, then lift out by the parchment and let cool fully—about 20 minutes more. Cooling thoroughly prevents the custard from melting the cake upon assembly.

7. Prepare the Lemon Custard
In a heavy-bottomed saucepan, whisk 1 egg, 60 g sugar, 30 g cornstarch, and the reserved lemon zest until smooth. Gradually pour in 240 ml milk while whisking to avoid lumps. Place over medium heat and whisk constantly. As the mixture thickens to a pudding-like consistency—about 5–7 minutes—continue whisking for 1–2 minutes to cook out the starchy taste. Remove from heat and let cool 10 minutes, stirring occasionally to prevent a film on top.

8. Assemble the Cake
Once both cake and custard are cooled, slice the cake horizontally into two even layers using a long serrated knife. Place the bottom layer on a serving plate. Spread the custard evenly, leaving a 1 cm border. Gently top with the second cake layer. Press lightly to adhere.

9. Decorate & Serve
Dust the top with powdered sugar, or artfully arrange thin lemon slices and mint leaves. Slice with a sharp knife dipped in hot water (wiped dry between cuts) for clean edges. Serve immediately or chill for up to 1 hour for firmer custard.

Nutritional Information (per slice, yields 12 slices)

• Calories: 240 kcal

• Carbohydrates: 31 g

• Protein: 4 g

• Fat: 10 g

• Saturated Fat: 6 g

• Sugar: 18 g

• Fiber: 0.5 g

• Sodium: 75 mg

Mosaic jelly with 4 ingredients

 

How to Make One 14-ounce can of heavy cream is required.

one fourteen-ounce can of sweetened condensed milk

five flavored gelatin packets, each containing three and a half ounces

two 0.3-ounce packages of pineapple-flavored gelatin

Instructions:

Half a cup (125 ml) of boiling water is all you need to dissolve the five flavored gelatins. Next, fill each with half a cup (125 ml) of ice water. Put each one in its own container and put it in the fridge until it sets completely.

Prepare the Gelatin by cutting it into cubes or any other form you choose after it has firmed up.

Next, in 3/4 cup (175 ml) of boiling water for each package of pineapple gelatin, dissolve the gelatin. Next, whisk in 3/4 cup (175 ml) of chilled water.

After the pineapple gelatin has cooled, add the chilled heavy cream and sweetened condensed milk; stir until combined. This will make the cream.

Finishing the Gelatin Salad: Lastly, add the pineapple cream mixture and gently fold in the gelatin cubes. Place in the fridge until completely set, then transfer to a glass dish.

Some pointers:

If you want your dessert to stand out more, try using different tastes of gelatin.

Before combining the gelatins with the cream, let them cool completely so they don’t melt.

For an added burst of flavor, include sliced strawberries, kiwis, or pineapple.

Serve chilled with a garnish of fresh mint leaves.

Mixed Berry Crumb Cheesecake

 

Ingredients

Crust Base:

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• 2 tablespoons sugar

Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs

Berry Swirl:

• 1 cup fresh raspberries
• 1 cup fresh blackberries
• 2 tablespoons sugar
• 1 teaspoon lemon juice

Crumb Topping:

• ½ cup all-purpose flour
• ½ cup brown sugar
• 4 tablespoons cold butter, cubed

Flavoring:

• 2 teaspoons vanilla extract

Instructions

Prepare the crust by combining graham cracker crumbs, melted butter, and sugar.

Press the mixture firmly into the bottom of a 9-inch spring form pan.

Bake at 175°C (350°F) for 8 minutes, then cool completely.

Simmer raspberries, blackberries, sugar, and lemon juice in a small pan for 5–7 minutes until thickened.

Strain through a mesh sieve to remove seeds, then let the berry sauce cool.

Beat softened cream cheese and sugar until smooth.

Add sour cream and vanilla extract, mixing until incorporated.

Add eggs one at a time on low speed to avoid incorporating excess air.

Pour half the cheesecake batter over the cooled crust.

Drop spoonfuls of berry sauce on top and swirl lightly with a knife.

Add the remaining batter and repeat the berry swirl.

Mix flour, brown sugar, and cold butter until crumbly.

Sprinkle the streusel topping generously over the cheesecake.

Bake at 160°C (325°F) for 55–65 minutes, until edges are set but the center still has a slight jiggle.

Cool completely before removing from the pan.

Mini Cheesecake Tarts

 

Introduction (short)

Mini Cheesecake Tarts are bite-sized delights with a buttery crust and smooth, creamy filling. They’re elegant, easy to make, and perfectly portioned — the ideal treat for cheesecake lovers who want something light and irresistible.

Ingredients

For the Crust:

1 cup crushed digestive biscuits (or graham crackers)

2 tablespoons sugar

4 tablespoons melted butter

For the Cheesecake Filling:

8 oz (225 g) cream cheese, softened

¼ cup sugar

1 egg

1 teaspoon vanilla extract

¼ cup sour cream or heavy cream

1 tablespoon cornstarch (optional, for extra creaminess)

Instructions

Preheat the oven to 325°F (160°C).

In a bowl, mix crushed biscuits, sugar, and melted butter until combined.

Press the mixture firmly into mini tart molds or a muffin tray lined with paper cups.

Bake the crusts for 7–8 minutes, then let them cool.

In another bowl, beat cream cheese and sugar until smooth.

Add egg, vanilla, cream, and cornstarch (if using), and whisk until creamy and lump-free.

Pour the cheesecake mixture over the cooled crusts, filling each cup about ¾ full.

Bake for 15–18 minutes or until the centers are just set but still slightly jiggly.

Let them cool completely, then refrigerate for at least 2 hours before serving.

Optional: Lightly torch the tops or broil for a golden finish.

How to Make

Prepare the buttery crust and pre-bake it slightly for crispness.

Whip up the creamy cheesecake filling until silky smooth.

Pour into molds and bake gently to keep them soft and creamy inside.

Chill to set the texture, then top or serve plain for a rich, melt-in-mouth dessert.

Variations

Add lemon zest and juice for a zesty lemon cheesecake flavor.

Top with fruit compote, caramel drizzle, or chocolate ganache.

Mix in crushed Oreos or cookies for a cookies-and-cream twist.

Use a chocolate crust instead of plain biscuits for a richer taste.

Make it festive with a swirl of berry or mango puree before baking.

Berry Cream Puff Pastry Cake

 

Ingredients

2 sheets puff pastry, thawed

2 cups heavy whipping cream

½ cup powdered sugar

1 teaspoon vanilla extract

1½ cups mixed berry jam or berry compote (strawberry, raspberry, or mixed berries)

½ cup mascarpone cheese or cream cheese (optional, for extra richness)

Fresh berries (raspberries, blueberries, strawberries) for topping

Powdered sugar for dusting

Instructions

Preheat the oven to 200°C (400°F)

Bake puff pastry sheets until golden and fully puffed

Allow pastry to cool completely

Whip heavy cream with powdered sugar and vanilla until stiff peaks form

Gently mix in mascarpone or cream cheese if using

Slice each puff pastry sheet horizontally

Spread a thick layer of cream on the bottom layer

Add an even layer of berry jam on top of the cream

Place the second pastry layer on top

Repeat layers if making a taller cake

Finish with cream piped on top

Decorate with fresh berries

Dust lightly with powdered sugar before serving

How to Make

Bake puff pastry until crisp and well-risen

Cool pastry to prevent melting the cream

Use cold cream for best whipping results

Layer gently to keep pastry intact

Chill the assembled cake for 30 minutes before slicing

Serve with a sharp knife for clean cuts

Raisin Cake Bars

 

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon (optional)

¾ cup unsalted butter, melted

1 cup granulated sugar

½ cup brown sugar

2 large eggs

1½ teaspoons vanilla extract

¾ cup milk or yogurt

1 cup raisins

Powdered sugar for dusting (optional)

Instructions

Preheat the oven to 180°C (350°F)

Line a baking pan with parchment paper

In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon

In another bowl, mix melted butter with granulated and brown sugar

Add eggs and vanilla extract, whisk until smooth

Add milk (or yogurt) and mix well

Gradually fold in the dry ingredients

Gently stir in the raisins

Pour batter into the prepared pan and level the surface

Bake for 30–35 minutes until golden brown

Let cool before cutting into squares

How to Make

Soak the raisins in warm water for 10 minutes to keep them juicy

Drain and dry raisins before adding to the batter

Mix wet and dry ingredients separately for better texture

Avoid overmixing to keep the cake tender

Allow the cake to cool to set properly

Cut into even bars and dust with powdered sugar if desired