chocolate squares

 

everyone will love these chocolate squares. Save the recipe

INGREDIENTS

2 eggs
1/2 tsp salt
120g (5/8 cup) of sugar
150ml (3/5 cup) of milk
50ml (1/5 cup) of vegetable oil
150g (1 1/4 cups) of flour
30g of cocoa powder
5g of baking powder
10g of gelatin
50ml of water
200g (4/5 cup) of condensed milk
200ml (4/5 cup) of whipping cream
50g of chocolate
40ml of warm cream

METHOD

1. In a bowl mix together eggs with sugar and salt, and add in milk, and oil. Sift in flour, cocoa powder, and baking powder.
2. Transfer to the pan and bake at 180°C (350°F) for 15 minutes.
3. Divide the prepared cocoa biscuit into two pieces. Transfer the first piece to the mold.
4. In a bowl beat condensed milk with whipped cream, mix in gelatin and pour into the mold, top with the second piece of dark biscuit.
5. Refrigerate for 1-2 hours.
6. Top with chocolate and cream mixture.

Reuben Egg Rolls

 

Ingredients 

Here are all the essential Reuben egg roll ingredients you’ll need to create these delicious appetizers. I always make sure I have all my components ready before I start assembling; it makes the process so much smoother!

• 12-18 egg roll wrappers – I prefer fresh ones for the best crispiness.
• 1 pound high-quality deli corned beef, finely chopped – this is the heart of our Crispy Reuben Egg Rolls, so choose good quality.
• 8 ounces shredded Swiss cheese – for that classic creamy, melty goodness.
• 1 cup sauerkraut, well-drained and rinsed – make sure it’s super dry to prevent soggy rolls; the tang is crucial!
• 2 green onions, chopped – for a subtle oniony bite and freshness.
• 4 cups vegetable or canola oil – for frying; ensure you have enough for proper submersion.
• Water – for sealing the wrappers securely.
• Thousand Island dressing – for serving, because what’s a Reuben without it?

How to Make 

Reuben Egg Rolls is a straightforward process, and I’ll walk you through each step to ensure your results are perfectly golden brown and incredibly tasty. This section covers all the essential Reuben egg roll preparation and cooking instructions.

1. Step 1: Prepare Your Filling. In a medium-sized bowl, combine your finely chopped corned beef, shredded Swiss cheese, well-drained sauerkraut, and the chopped green onions. Mix these ingredients thoroughly until everything is evenly distributed. This ensures every bite of your Crispy Reuben Egg Rolls is packed with flavor.
2. Step 2: Assemble Your Egg Rolls. Lay an egg roll wrapper on a clean, flat surface so one corner points directly towards you. Spoon about two tablespoons of your prepared Reuben egg roll filling onto the wrapper, positioning it near the corner closest to you.
3. Step 3: Roll It Up. Carefully fold the bottom corner of the wrapper over the filling, tucking it in snugly. Next, fold in the left and right sides of the wrapper over the filling, creating a neat package. Continue rolling the egg roll away from you until you reach the top corner. Moisten that top corner with a dab of water and press firmly to seal your homemade Reuben egg roll securely. Repeat this process with the remaining wrappers and filling.
4. Step 4: Heat the Oil. In a deep skillet or a sturdy pot, pour enough vegetable or canola oil to cover the bottom by at least an inch. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Using a thermometer is key here for perfect crispy Reuben rolls; don’t guess!
5. Step 5: Fry Those Rolls. Carefully add two or three of your assembled Reuben egg rolls into the hot oil. It’s crucial not to overcrowd the pan, as this can drastically lower the oil temperature and lead to soggy, rather than crispy, results.
6. Step 6: Cook Until Golden. Fry the deep-fried Reuben egg rolls for approximately 3-4 minutes on each side, or until they achieve a beautiful golden brown color and are wonderfully crispy. This is where the magic happens, transforming them into irresistible crispy corned beef and sauerkraut rolls.
7. Step 7: Drain & Serve. Once cooked to perfection, remove the Crispy Reuben Egg Rolls from the oil using tongs. Place them on a plate lined with paper towels to drain any excess oil, ensuring maximum crispiness. Serve these delicious fried Reuben snacks immediately with Thousand Island dressing for dipping, if you like. Enjoy your perfectly made Crispy Reuben Egg Rolls!

Cheese at Home with Vinegar

 

Ingredients You’ll Need

1.5 liters full fat milk (about 6 1/3 cups)
2 tablespoons apple cider vinegar (30 ml)
Salt, to taste
50 grams melted butter (1/4 cup)
1 tablespoon Provencal herbs (15 ml)

Make sure to use fresh, full fat milk. Skim or ultra pasteurized milk doesn’t curdle as cleanly, and the texture will suffer. I’ve learned this the hard way use the real stuff, and you’ll thank yourself later.

Step by Step to Make Homemade Cheese

1: Heat the Milk
Pour the milk into a large, heavy bottomed pot and place it over medium heat.
Stir occasionally to prevent any scorching on the bottom.
Bring it up to a gentle simmer not boiling just when you start to see small bubbles form around the edges.

2: Add Vinegar to Curdle
Once the milk is hot and steamy, pour in the apple cider vinegar slowly while stirring gently.
You’ll see it almost immediately: soft white curds separating from the yellowish whey.
Stop stirring and let the mixture sit for about 5 minutes to fully develop the curds.

3: Strain the Curds
Line a colander with cheesecloth or a clean dish towel and set it over a bowl.
Carefully pour the curdled milk into the lined colander to strain out the whey.
Let it sit and drain for 10-15 minutes until it firms up a bit.

4: Mix in Flavor
Gather the cheesecloth and squeeze out any remaining whey.
Transfer the curds to a mixing bowl and add a generous pinch of salt.
Stir in the melted butter to add creaminess this transforms the texture.
Finish with a sprinkle of Provencal herbs, stirring gently to distribute evenly.

5: Shape and Chill
You can form the cheese into a ball or press it into a mold for a more structured look.
Cover and refrigerate for at least 1 hour if you prefer a firmer texture.

Flavor Variations I’ve Tried and Loved

This recipe is a blank slate. Once you nail the technique, the flavor options open up. These are a few of my personal go to variations that have wowed guests and me, every time I open the fridge.

Chili garlic: Add 1/2 tsp chili flakes and a minced garlic clove for a spicy kick.
Lemon herb: Replace vinegar with lemon juice and add chopped fresh dill or thyme.

Black pepper and chive: Stir in cracked black pepper and finely chopped fresh chives for a savory finish.

Smoked paprika: Just 1/4 tsp gives the cheese a deep, smoky flavor amazing on toast.
Honey walnut: Mix in crushed walnuts and a drizzle of honey for a sweet savory twist.

These variations are a lot like what I do with savory crepes or cheesy breads keep the base solid, then let creativity take over.

How I Use This Cheese in My Kitchen

Once you make this cheese, you’ll find it sneaking into every meal. I’ve used it as a sandwich spread, a salad topping, and even stirred it into warm pasta for a creamy sauce. It’s smooth, flavorful, and adaptable.

Morning toast: Spread it warm on toast with a drizzle of olive oil and tomato slices.

Lunch wraps: Layer it into wraps with roasted vegetables and grilled chicken.

Afternoon snack: Serve it with crackers and olives for a quick grazing plate.

Dinner side: Crumble it over roasted potatoes or mix into grain bowls.

Honestly, this cheese does everything my favorite quick breads or yogurt cakes do adds comfort and homemade goodness to any dish.

Strawberry Pretzel Salad

 

Ingredients:

2 cups crushed pretzels

¾ cup unsalted butter, melted

3 tablespoons granulated sugar

8 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

1 (8 oz) container whipped topping, thawed

2 cups boiling water

1 (6 oz) package strawberry gelatin

2 cups fresh strawberries, sliced

Directions:

Preheat oven to 350°F (175°C).

In a bowl, combine crushed pretzels, melted butter, and 3 tablespoons sugar. Mix well.

Press mixture firmly into the bottom of a 9x13-inch baking dish to form the crust.

Bake for 10 minutes, then remove and allow to cool completely.

In a large bowl, beat cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.

Gently fold in whipped topping until fully combined.

Spread cream cheese mixture evenly over the cooled pretzel crust, sealing edges completely to prevent gelatin from seeping through. Chill for 30 minutes.

In a separate bowl, dissolve strawberry gelatin in boiling water. Allow to cool to room temperature (do not let it set).

Stir sliced strawberries into the cooled gelatin mixture.

Carefully pour gelatin over the cream layer.

Refrigerate for at least 3–4 hours or until fully set.

Slice into squares and serve chilled.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes (including chilling)

Kcal: 320 kcal | Servings: 12 servings

Golden Lobster Puff Pastry Cups

 

Ingredients:

2 sheets frozen puff pastry, thawed

1 ½ cups cooked lobster meat, chopped

2 tablespoons unsalted butter

2 cloves garlic, minced

¼ cup finely chopped shallots

¼ cup heavy cream

2 tablespoons cream cheese, softened

2 tablespoons grated Parmesan cheese

1 teaspoon fresh lemon juice

1 tablespoon fresh parsley, chopped

Salt and black pepper to taste

1 egg, beaten (for egg wash)

Directions:

Preheat oven to 400°F (200°C). Lightly grease a mini muffin tin.

Roll out puff pastry sheets slightly and cut into small squares. Press each square gently into muffin tin cups to form pastry shells.

Brush edges with beaten egg for a golden finish.

Bake for 12–15 minutes or until puffed and golden brown. Remove from oven and gently press centers if needed to create space for filling. Let cool slightly.

In a skillet over medium heat, melt butter and sauté shallots for 2–3 minutes until soft.

Add garlic and cook for 30 seconds until fragrant.

Stir in chopped lobster, heavy cream, cream cheese, and Parmesan. Cook for 2–3 minutes until creamy and heated through.

Add lemon juice, parsley, salt, and pepper. Stir gently to combine.

Spoon warm lobster mixture into baked pastry cups.

Serve immediately, garnished with extra parsley if desired.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 310 kcal | Servings: 12 pastry cups

Ginger, Onion, Garlic, Lemon & Honey Natural Syrup

 

Ingredients

1 medium onion, finely grated or chopped

1 tablespoon fresh ginger, grated

3 cloves garlic, minced or crushed

Juice of 1 fresh lemon

3–4 tablespoons raw honey

Optional: 2 tablespoons warm water (to thin the mixture if needed)

Instructions

Wash and peel the onion, ginger, and garlic.

Finely grate the onion and ginger to release their natural juices.

Crush or mince the garlic thoroughly.

Place all grated ingredients in a clean bowl.

Add freshly squeezed lemon juice.

Add honey and mix well until fully combined.

Transfer the mixture into a clean glass jar with a tight lid.

Refrigerate for at least 4–6 hours before using to allow the flavors to blend.

squeezed a lemon for juice or a dish

 

Ingredients

• Organic or untreated lemons (as many as desired)
• Cold water (for washing)

Instructions

1. Selecting the right lemons: Choose organic or untreated lemons to avoid chemical residues and ensure a deeper scent.
2. Preparing the zest: Wash the lemons thoroughly in cold water and pat them dry. Use a vegetable peeler or small knife to remove the zest, avoiding the bitter white pith.
3. Drying the zest:
• Sun-drying: Spread the zest on a clean cloth in a bright area for 2–3 days, bringing it indoors at night to avoid humidity.
• Oven-drying: Place the zest on a baking sheet and dry at the lowest temperature (around 140°F/60°C) for 1–2 hours, checking frequently.
• Dehydrator: Dry at 135°F (57°C) for 2–3 hours until brittle.
4. Grinding the zest: Once completely dry, grind the zest into a fine powder using a spice grinder, mortar and pestle, or blender.
5. Storing: Transfer the powder to an airtight container and keep it in a cool, dark place