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samedi 15 juin 2024

Classic pork sausage




Twelve rolls of classic pork sausage

What You Require: One pound of pork sausage

a tablespoon of canola oil

One small onion, minced

2 minced garlic cloves

dried thyme, 1 teaspoon

1.5 milligrams of dried sage

Toss with salt and pepper.

1 defrosted box of puff baked good 1 beaten egg for the egg wash


1. Let the stove warm up to 375°F, or 190°C.

2. In a skillet set over medium warm, include the chopped garlic and onion to the warmed olive oil.

After around 5 minutes of cooking, they ought to be delicate and transparent.

Third, break up the pork frankfurter with a spoon some time recently including it to the skillet. Burn till

brilliant brown. Once combined, include the sage, salt, pepper, thyme, and salt. Take the dish off the warm and permit it to cool for a little.

Fourth, tidy a surface with a small flour and roll out the puff baked good. Make rectangles measuring

around 5 by 3 inches each.

5. Part the frankfurter blend in half and put a small on each conclusion of the baked good rectangles.

6. Apply a small sum of beaten egg to seal the batter, at that point roll it over the wiener, being

beyond any doubt to tuck in the ends.

Step7: Organize the rolls, crease side down, on a parchment-lined preparing sheet.

Turn the rolls a brilliant shade by brushing them with the extra beaten egg.

9. Puff them up and heat them for 25-30 minutes in a preheated broiler, or until they gotten to be

brilliant brown.

10. Permit them to cool for a small some time recently you eat them.

Changes and Hints

To make the wiener combination more spicier, you may include a squeeze of cayenne pepper or

ruddy pepper drops. You may alter things up by utilizing ground turkey or hamburger instep of pork if

you crave. Embellish the wiener with destroyed cheddar or mozzarella some time recently spreading

out the batter for a tasty treat.

Chocolate wafer with cream




+ dough:

° 4 eggs

° 1 c (200 ml) powdered sugar

° 1 c flour

° 3 tablespoons cocoa powder

° 1 box of baking powder

° 1 packet of sugar vanilla

+ cream:

° 1 liter of milk

°4 tablespoons of flour

°4 teaspoons of potato or corn starch

1.5 cups of powdered sugar

°2 eggs

°100 grams of butter

°1 packet of vanilla sugar

°400 ml of whipped cream

+ topping:

°200 ml of whipped cream

°100 grams milk chocolate


Beat the eggs with the sugar until foamy and mix the sifted flour with the cocoa powder and the

baking powder in parts. Place the dough on a baking tray lined with baking paper (the larger the

paper, the less dough) and bake in an oven preheated to 180 ° C for 20 minutes.

After baking, let cool on a rack.

For the cream, add milk, flour, starch, powdered sugar and eggs until you get a thick pudding.

Remove from the heat along with the butter and vanilla sugar while it is still hot.Melt butter and sugar

while stirring. I mix it with a hand mixer and the cream is also smooth. Let it cool down.

Finally, whip the cream until stiff and mix the pudding with an electric whisk.

Roll out part of the cake (cut off the edge), sprinkle the crumbled edges over it and spread with the

remaining cream.Also smooth out in a cool place.

While the cream on the cake is very thick, cover the top with chocolate icing. To do this, heat the

cream, add the chocolate chips and melt while stirring.

Have fun!!

vendredi 14 juin 2024

Pineapple Upside-Down Cake





For the Topping:

1/4 cup unsalted butter, melted

1/2 cup packed brown sugar

1 can (20 ounces) pineapple slices in juice, drained

10 maraschino cherries

For the Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup whole milk



Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

Prepare the Topping: Pour the melted butter into the prepared cake pan, tilting to coat the bottom

evenly. Sprinkle the brown sugar over the butter. Arrange the pineapple slices over the brown sugar,

and place a maraschino cherry in the center of each pineapple ring.

Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda,

and salt. Set aside.

Combine Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar until light

and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Assemble the Batter: Gradually add the dry ingredients to the wet mixture, alternating with the milk,

beginning and ending with the dry ingredients. Mix just until combined.

Pour the Batter: Carefully pour the batter over the pineapple and cherries in the pan, spreading it

evenly with a spatula.

Bake the Cake: Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the

center comes out clean. Allow the cake to cool in the pan for 10 minutes.

Invert the Cake: Run a knife around the edges of the cake to loosen it from the pan. Place a serving

plate over the pan and carefully invert the cake onto the plate. Let it sit for a few minutes before

lifting the pan.

Cheesy Quick Bread




2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon sugar

1 cup shredded cheddar cheese

1 cup buttermilk

1/4 cup melted butter

2 large eggs

1 teaspoon garlic powder (optional)

1 teaspoon dried herbs (optional, such as rosemary or thyme)


Step 1: Preheat and Prepare


Preheat your oven to 350°F (175°C).

Grease a 9×5-inch loaf pan or line it with parchment paper.

Step 2: Mix Dry Ingredients


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

If using garlic powder and dried herbs, add them to the dry ingredients and mix well.

Step 3: Add Cheese


Stir in the shredded cheddar cheese until it is evenly distributed throughout the flour mixture.

Step 4: Mix Wet Ingredients


In a separate bowl, whisk together the buttermilk, melted butter, and eggs until well combined.

Step 5: Combine Wet and Dry Ingredients


Pour the wet ingredients into the dry ingredients.

Stir until just combined. Be careful not to overmix the batter.

Step 6: Bake

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 45-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 7: Cool and Serve


Allow the bread to cool in the pan for about 10 minutes.

Transfer it to a wire rack to cool completely before slicing and serving.

Apple Cake Recipe




  • 2 cups of all-purpose flour
  • 1 1/2 cups of granulated sugar
  • 1/2 cup of unsalted butter, melted
  • 2 large eggs
  • 1 cup of milk
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of vanilla extract
  • 2-3 medium apples, peeled, cored, and chopped



  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish or line it with parchment paper.
  2. Prepare the Batter: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk together the melted butter, eggs, milk, and vanilla extract until well blended. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
  3. Add the Apples: Fold in the chopped apples into the batter until evenly distributed.
  4. Bake: Pour the batter into the prepared baking dish. Spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Cool and Serve: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Serve the cake warm or at room temperature, optionally dusted with powdered sugar.

Fish Fingers with Peri Peri Fries and Beans




For the Fish Fingers:

1 lb white fish fillets (such as cod or haddock), cut into strips

1 cup breadcrumbs

1/2 cup flour

2 eggs, beaten

Salt and pepper to taste

Oil for frying

For the Peri Peri Fries:

4 large potatoes, cut into fries

2 tablespoons olive oil

2 teaspoons peri peri seasoning

For the Beans:

1 can (15 oz) baked beans


For the Fish Fingers:

Season the fish strips with salt and pepper.

Dredge each strip in flour, dip in beaten eggs, and coat with breadcrumbs.

Heat oil in a frying pan over medium heat and fry the fish fingers until golden and cooked through, about 3-4 minutes per side. Drain on paper towels.

For the Peri Peri Fries:

Preheat oven to 400°F (200°C).

Toss the cut potatoes with olive oil and peri peri seasoning.

Spread the fries on a baking sheet and bake for 25-30 minutes, or until crispy and golden.

For the Beans:

Warm the baked beans in a saucepan over medium heat until heated through.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Kcal: 650 kcal per serving | Servings: 4 servings

jeudi 13 juin 2024

Cheesy Beef Empanadas




2 tablespoons olive oil

1 small white onion (diced)

1 jalapeño (deseeded and diced (optional))

2 garlic cloves (minced)

1 lb ground beef

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cumin powder

1 teaspoon ground dried oregano

12-15 6-inch round empanada wrappers*

8 oz Colby jack cheese (freshly grated)

1 egg

2 tablespoons water


Preheat the oven to 375°F and line two large baking sheets with parchment paper, a silicone baking mat or spray with non-stick spray.

Add the olive oil to a large skillet over medium heat and add the onion once hot. Cook, stirring often, until the onion becomes translucent. Then add the jalapeño and cook for another three minutes. Add the garlic and cook for another minute, or until it becomes fragrant.

Add the beef and sprinkle in the salt, pepper, cumin and oregano and stir to combine.

Cook, breaking up the beef and stirring often, until the beef turns a dark brown color and has cooked through. Drain off the rendered fat, set the pan aside and let it cool for 10 minutes.

Once cooled, add a spoonful of it to the center of an empanada wrapper and add a tablespoon of cheese on top.

Fold it in half, pinch the edges around the border and twist the edges into a classic empanada border or use a fork to press in the edges to seal.

Add empanadas to the two baking trays, leaving room for spreading. Beat the egg and water together in a small bowl and brush it over the empanadas.

Bake empanadas for 25 to 27 minutes or until light and golden on the top. Remove them from the oven and let them cool for 10 minutes before serving.

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