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Monday, July 7, 2025

Wet Chocolate Cake Recipe

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Ingredients

For the cake

  • 4 eggs
  • 1 cup of granulated sugar
  • 1 cup of all purpose flour (the cup size is 200 ml.)
  • 4 tablespoons of milk
  • 3 tablespoons of cocoa powder
  • 1 packet of vanilla powder (5 grams)
  • 1 packet of baking powder (10 grams)
  • 1 cup of cold milk (200 ml.)
  • 1 packed of whipped cream powder (75 grams)
  • 1 cup of cold milk

For the chocolate sauce

  • 1 packet of chocolate sauce powder (128 grams)
  • 2 cups of milk
  • The cup size is 200 ml

Instructions

1- Prepare the wet chocolate cake mixture. Firstly, mix the eggs and sugar in a deep bowl by using a mixer until it gets foamy. Stir in the remaining ingredients for the cake and continue mixing for 3-4 minutes until creamy. Pour the cake mixture into a greased round pyrex.
2- Bake the cake in the preheated oven at 170°C for 25 or 30 minutes. Control the cake by a clean toothpick and take it out from the oven. Then pour the milk on it and leave it to absorb the milk and to get cool.
3- Prepare the topping. Mix the whipped cream and the milk until it gets smooth and foamy. Spread the whipped cream on the cake when the cake gets cool enough. Then place the cake in to the fridge until the chocolate sauce gets prepared.
4- Prepare the chocolate sauce. Cook the milk and the chocolate sauce powder in a pot by stirring until it gets thicken. Then leave it to cool but while it is getting cool, sometimes stir it.
5- When the sauce gets cool enough, pour the sauce on the whipped cream you spread on the cake before. If you want, serve it after you sprinkle some coconut on it.
6- If you want, you can make the wet chocolate cake the day before and save it in the fridge overnight.

Sunday, July 6, 2025

APPLE PECAN CAKE WITH CARAMEL GLAZE

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INGREDIENTS:

  • 1½ cups of cooking oil
  • 2 cups sugar
  • 4 Eggs
  • 3 cups of flour
  • 1 tsp baking soda
  • ½ tsp cinnamon
  • 1 tsp salt
  • 2 tsps vanilla
  • 3½ cups Granny Smith apples (approximately 3-4 apples), peeled and chopped
  • 1 cup of chopped pecans

Caramel Glaze

  • ¾ cups butter (1½ sticks)
  • 1 cup light brown sugar
  • ¼ cup milk
  • 1 tsp vanilla

INSTRUCTIONS:

Preheat oven to 325°
In a large mixing bowl, add oil, sugar and eggs, mix until nice and creamy.
In a medium mixing bowl, whisk together flour, baking soda, cinnamon and salt. Add to large bowl. Mix well.
Add vanilla, mix well.
Stir in apples and pecans.
Pour into generously greased and floured tube pan (you can use two loaf pans in place of a tube pan).
Bake at 325° for approximately 1 hour. Check using a tooth pick at about 50 minutes, and if it comes out clean, then your cake is done. If using the loaf pans, make sure to check it at about 50 minutes as well.
Making the glaze
In a small pan, melt butter over low heat.
Stir in brown sugar and milk.
Bring to a boil over low heat, then reduce to a simmer, stirring constantly.
Let boil for 10 minutes, continue stirring.
Remove from heat and add vanilla. Stir. Let cool.
Once caramel glaze has cooled a bit, pour over the top of cake.

Vinegar Pie

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INGREDIENTS

  • 4 large eggs
  • 2 tablespoons apple cider vinegar
  • 1 ½ cups sugar
  • 1 stick unsalted butter, melted
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 pinch salt
  • 1 (9-inch) pie crust

PREPARATION

Preheat oven to 425°F.
Beat eggs, vinegar, sugar, melted butter, cinnamon, vanilla, and salt until well combined and slightly thickened.
Pour batter into pie crust and bake for 25 minutes. Center should be set. Cool before serving.

Thursday, July 3, 2025

Make-Ahead Salad Casserole

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INGREDIENTS

Salad:

  • 1 head iceberg lettuce, chopped
  • 1 (8 oz.) package frozen peas, thawed and drained
  • 1 cup Swiss cheese, cut into cubes
  • 3 green onions, finely chopped
  • 1/2 cup bacon bits

Sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup miracle whip
  • 1-2 tablespoons sugar
  • Kosher salt and freshly ground pepper, to taste

PREPARATION

In a medium bowl, whisk together mayonnaise, miracle whip and sugar, then season to taste with salt and black pepper.
To chop the iceberg lettuce, smash the stem of the lettuce on the counter to loosen it, then push it into the lettuce until it releases. Discard stem, then chop lettuce and place in a 9×13-inch baking dish.
Add thawed and drained peas, diced Swiss cheese and green onions, then pour dressing over mixture. Toss together until everything is evenly coated.
Top with bacon bits, then refrigerate until ready to serve. Cover with aluminum foil or plastic wrap if serving later.

Crispy Roasted Potatoes

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Ingredients

  • 2 pounds baby red potatoes, cut into wedges
  • 1 (1 oz.) package dry onion soup mix
  • 1/3 cup extra-virgin olive oil
  • 1 tablespoon fresh rosemary, minced
  • sea salt and freshly ground pepper, to taste

Directions

1-Preheat oven to 400ยบ F and line a baking sheet with aluminum foil. Lightly grease foil with butter or non-stick spray.
2-Place potatoes in a large bowl and cover with olive oil. Season generously with salt and pepper, then toss everything together to combine.
3-Sprinkle onion soup packet and fresh rosemary over potatoes and toss to combine.
4-Transfer potatoes to lined and greased baking dish and bake for 20-25 minutes (or until crispy on both sides), flipping over halfway through baking.

5-Once potatoes are fork tender, remove from oven, serve hot and enjoy!

Strawberry Cheesecake Eclairs

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Ingredients

ECLAIR SHELLS:

  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup all-purpose flour
  • 3 large eggs, room temperature
  • 1 large egg + 1 teaspoon water, for egg wash (optional)
  • Powdered sugar, for dusting

CHEESECAKE FILLING:

  • 1 cup cold heavy cream
  • 8 oz cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract

STRAWBERRY FILLING:

  • 1 teaspoon unflavored gelatin
  • 1/3 cup water
  • 1 1/2 cups chopped strawberries, fresh or frozen
  • 1/3 cup granulated sugar
  • 1 teaspoon fresh orange zest
  • Garnish
  • 8 strawberries, halved

Directions

Preheat oven to 425°. Line sheet pans with parchment paper.
Bring butter, sugar, salt, and 3/4 cup water to a boil in a medium saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball.
Transfer dough to the bowl of an electric mixer fitted with a paddle attachment and mix on low for 5 minutes to cool slightly.
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Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a 5/8-inch or medium sized plain tip. Pipe dough onto prepared pans into 4-inch strips about 1 1/2-inches wide. Smooth out peaks and round tops with a moistened finger. Brush tops of dough with egg wash, if using.
Bake at 425° for 5 minutes, then reduce oven temperature to 375° and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.
Shells can be made 1 day ahead and stored, unfilled, in an airtight container at room temperature.
TO MAKE STRAWBERRY FILLING:
In a small saucepan, sprinkle 1 teaspoon unflavored gelatin over 1/3 cup cold water; let stand 1 minute. Heat over low heat, stirring constantly, until gelatin is dissolved, about 2 minutes.
Stir in diced strawberries, sugar, and orange zest. Bring to a boil. Reduce heat and simmer, stirring occasionally, until berries are softened, about 5 minutes. Cool to room temperature, then refrigerate for at least 1 hour. Can be made up to a few days ahead.

TO MAKE CHEESECAKE FILLING:
In a large mixing bowl, beat heavy cream until stiff peaks form. Set aside.
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In a medium mixing bowl, beat cream cheese, sugar, salt, and vanilla until smooth. Add cream cheese mixture to heavy cream and beat until incorporated. Can be made up to 1 day ahead.
TO ASSEMBLE ECLAIRS:
Cut off the top third of the eclair shell. Pipe cheesecake filling into the bottom of the shell. Spoon strawberry filling on top of cheesecake filling, and put the top of the shell on top. Sprinkle with powdered sugar. Pipe remaining filling on top of each eclair, and garnish with strawberry halves. Refrigerate until ready to serve.
Eclairs are best served within a few hours of assembling.

Millionaire Peach Salad

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INGREDIENTS

  • 1 (8 oz.) package cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 (12 oz.) container frozen whipped topping
  • 1 (3 oz.) package peach or orange jello
  • 2 (14 oz.) cans sliced peaches in syrup, chopped (drained, but with 2 tablespoons reserved)
  • 1 (8 oz.) container small curd cottage cheese
  • 2 cups mini marshmallows
  • 1/2 cup pecans, chopped

PREPARATION

In a large bowl, beat cream cheese and powdered sugar together for 3-5 minutes, or until fluffy and smooth.
Fold in frozen whipped topping, cottage cheese and dry jello mix, then add in chopped peaches and 2 tablespoons reserved peach syrup.
Stir in mini marshmallows, then cover and refrigerate until ready to serve, at least 2 hours.
Before serving, stir in pecans, then transfer to serving bowls and enjoy

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