Brioche donuts

 

Ingredients:

320 grams of flour

° 14 g fresh yeast (or 5/6 g dry)

°20 grams of butter

°50 grams of soft sugar

°3 cl of rose water

°pinch of salt

° melted butter + sugar (for finishing)

° 12 cl whole milk + 2 tbsp

°1 egg

Instructions:

Step 1Start by heating the milk, add the sugar and butter, heat until the sugar and butter dissolve, then allow it to cool slightly.The second stepIn a salad bowl, mix the flour with the salt and the yeast, make well, add the eggs, slightly lukewarm milk and orange blossom water, and knead for 4/5 minutes (the dough should be homogeneous and elastic.)Step 3Put the flour in the bottom of the bowl, put the dough in it and cover it with a cloth, and let it rest at room temperature for an hour (the dough should double in volume).Step 4Cover the baking tray with parchment paper and put a little water in the drip tray, then put the flour on the work surface, put the dough on it, and then roll it out to get rid of the gases.Step 5Gently roll out the donut dough to a thickness of 1.5 cm. Using 2 cookie cutters, one large and one smaller, cut the donut with the large cookie cutter and with the smaller one, make a hole in the middle, place your donut on the baking tray, repeat the process with all the donuts (you can cook the center pasta scraps etc. It will be less presentable but you can simply enjoy it).Step 6Cover the baking tray with a clean tea towel and let the dough rise for 30 minutes.Step 7Preheat the oven. 6/7 at 190 degrees.Step 8Brush the donuts with buttermilk and bake for 9 minutes, if the donuts aren’t golden at all, let them sit for another 1-2 minutes, but they won’t be dry anymore.Step 9Remove the buns from the oven, melt a little butter and using a pastry brush, brush the buns and roll them in the icing sugar. Or at most you can add cinnamon.

Enjoy!

Fudge Snickers

 

Ingredients:

+First class:

°1 cup milk chocolate chips

°1/4 cup biscuit chips

°1/4 cup peanut butter

+second layer:

°4 tablespoons butter

°1 c granulated sugar

°1/4 c evaporated milk

°1 1/2 c marshmallow cream

°1/4 c peanut butter

°1 tsp vanilla

 °1 1/2 cups chopped salted peanuts

+Third layer:

°14 oz can of caramel cubes

°1/4 cup heavy cream

+Fourth layer:

°1 cup milk chocolate chips

°1/4 cup biscuit chips

°1/4 cup creamy peanut butter

Instructions:

Prepare the first layer:

 Spray a 9 x 13 baking tray with cook spray.

Over medium heat, melt milk chocolate chips, peanut butter, and candy chips in a small saucepan.

Stir together until completely melted and smooth, then pour into the baking tray. Spread the mixture evenly with a spoon and put it in the fridge until set.

Prepare the second layer:

Melt the butter over medium-high heat in a saucepan.

Adding sugar and evaporated milk also bring to a boil.

Cook for 5 mn, stir constantly.

Remove from heat and quickly combine in the marshmallow cream, peanut butter, and vanilla.

Add the peanuts to the mixture and distribute evenly over the chocolate layer.

Put it in the fridge until it hardens.

Prepare the third layer:

Melt the caramel and heavy cream over low heat until smooth.

Pour over peanut mixture and refrigerate until set.

Fourth layer setting:

Repeat step one.

Melt chocolate chips, candy chips, and peanut butter over low heat until smooth.

Pour over the caramel layer and place in the refrigerator for at least an hour before slicing.

Enjoy!

One Pot Creamy Sun Dried Tomato

 

Ingredients:

▢2 teaspoons olive oil
▢1 pound boneless skinless chicken breasts, cut into bite sized pieces
▢2 cloves garlic, minced
▢1 teaspoon Italian seasoning
▢1/4 teaspoon red pepper flakes, optional
▢Kosher salt and fresh ground black pepper to taste
▢1/3 cup sun dried tomatoes, drained and excess oil blotted off with paper towels
▢8 ounces whole wheat or gluten-free pasta, (I used bowties)
▢3 cups low sodium chicken broth
▢2 teaspoons arrowroot powder dissolved in 2 teaspoons of water, (see note)
▢2 cups packed baby spinach
▢2 tablespoons finely chopped fresh basil
▢1/2 cup shredded part skim mozzarella cheese
▢1/4 cup shredded parmesan cheese
▢1/3 cup plain non-fat Greek yogurt

Instructions:

In a large skillet over medium high heat add the olive oil and chicken. Season with salt, pepper, Italian seasoning and red pepper flakes. Cook until the chicken is no longer pink.
Add in the garlic and sun dried tomatoes and cook another 1-2 minutes.
Add in the chicken broth and pasta and stir until combined. Bring to a simmer then lower the heat to medium-low, cover with a lid and cook for 10-15 minutes or until the pasta is tender.
Add in the dissolved arrowroot/water slurry and stir until the liquid starts to thicken, about 1-2 minutes.
Remove from the heat and add the mozzarella, parmesan cheese, spinach and stir until the spinach starts to wilt.
Stir in the Greek yogurt until everything is combined. Taste for seasoning then serve immediately.

Enjoy!

Mille Feuille (Napoleon)

 

Ingredients:

**For the Puff Pastry:**
– 3 sheets of puff pastry, thawed

**For the Pastry Cream:**
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 4 large egg yolks
– 2 teaspoons vanilla extract
– 2 tablespoons unsalted butter

**For the Icing:**
– 1 cup powdered sugar
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– Powdered sugar for dusting (optional)

Instructions:

1. **Prepare the Puff Pastry:**
– Preheat your oven to 400°F (200°C).
– Roll out the puff pastry sheets on a lightly floured surface to even out any creases.
– Place each puff pastry sheet on a baking sheet lined with parchment paper.
– Prick the puff pastry all over with a fork to prevent it from puffing up too much.
– Place another piece of parchment paper on top of the pastry sheets and place another baking sheet on top to keep the pastry flat while baking.
– Bake for 15-20 minutes, or until golden brown.
– Remove from the oven and let cool completely.

2. **Prepare the Pastry Cream:**
– In a medium saucepan, heat the milk until it just begins to simmer.
– In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
– Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
– Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to boil.
– Remove from heat and stir in the vanilla extract and butter until smooth.
– Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and let it cool completely.

3. **Assemble the Mille-Feuille:**
– Once the puff pastry and pastry cream are completely cooled, you can begin assembling the Mille-Feuille.
– Place one sheet of puff pastry on a serving platter.
– Spread a generous layer of pastry cream over the puff pastry.
– Place another sheet of puff pastry on top and spread another layer of pastry cream.
– Top with the final sheet of puff pastry.

4. **Prepare the Icing:**
– In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth.
– Spread the icing over the top layer of the puff pastry.
– Optionally, dust with powdered sugar before serving.

5. **Chill and Serve:**
– Refrigerate the assembled Mille-Feuille for at least 1 hour to allow it to set.
– Use a sharp knife to cut into squares or rectangles.
– Serve chilled and enjoy your delicious Mille-Feuille!

This classic French pastry is sure to impress with its layers of crispy puff pastry and creamy custard filling.

Enjoy!

Old Fashioned Fudge

Ingredients

• 3 cups granulated sugar
• 2/3 cup cocoa (unsweetened dutch processed)
• 1/8 teaspoon salt
• 1 1/2 cups whole milk
• 1/4 cup butter* (I use salted) (room temperature)
• 1 teaspoon vanilla

Instructions

• • Line an 8 inch square pan with buttered parchment paper.
  • In a medium heavy saucepan stir together sugar, cocoa and salt, then add the milk and stir with a wooden spoon (not a whisk or metal spoon).
  • Cook over medium heat stirring continuously until mixture starts to boil (a strong boil), approximately 15 minutes.
  • Turn heat to low medium and continue to cook without stirring until temperature reaches 234 °F (112C)  Approximately 30 minutes.

• Remove pot from heat, add the butter and vanilla.  Do not stir.  Cool to room temperature (110°F/43C), approximately 30 minutes.  Then beat with a wooden spoon just until mixture begins to lose some of it’s gloss (approximately 6-8 minutes).
• Then spread quickly in prepared cake pan and let cool completely, even overnight (at room temperature).   Cut into squares. Store in an airtight container at room temperature.
• You can also freeze the fudge in a double bag, well wrapped.  Freeze either in pieces or the whole slab.  Can be frozen up to 3 months.  Keeps in an airtight container for approximately 2 weeks or in the fridge for 3-4 weeks.

Enjoy!

 

Lemon Zest Cake Recipe

 

Ingredients:

Number of eggs: 3

Three and a half ounces (90 grams) of sugar(1/2 cup)

Some salt: a little pinch

Citrus fruit From the zest of two lemons:

Eight tablespoons (170 g) of melted butter (6 oz)

Two hundred grams (7 ounces, 1 cup plus one-third cup) of flour

Pastry Making Three teaspoons (15 grams, or half an ounce) of powder

2-Turspoons of Milk

During the Soak:

Citrus fruit Use 75 milliliters (2.5 fluid ounces) of lemon juice.

Sugar, powdered: 100 grams (3.5 ounces)

PREPARATION:

Get the Batter Ready:

Gas oven temperature should be 160°C, or 320°F.

Three eggs, ninety grams of sugar, and a sprinkle of salt should be beaten to a pale, fluffy consistency in a large bowl.

Toss in 170 grams of melted butter and the zest from two lemons. Thoroughly combine.

Before folding the flour and baking powder combination into the egg mixture, sift the flour and baking powder together.

To get a smooth batter, add 2 tablespoons of milk and stir until combined.

To bake, first butter and flour a cake pan. Then pour in the batter.
For 50 minutes, or until a toothpick inserted in the middle comes out clean, bake in a preheated oven.

The Lemon Soak Must Be Prepared:

While the cake is in the oven, dissolve the powdered sugar in 75 milliliters of lemon juice.

To soak the cake, take it out of the oven as soon as it’s finished baking and use a toothpick to poke tiny holes all over the surface.

After the cake has heated through, pour the lemon soak over it and let it soak in completely.

Wrap the cake in plastic and set it aside to cool entirely.

Extra Details

Tips for Serving:

Top the cake with vanilla ice cream or whipped cream and serve.

For this eye-catching splash of color, top with some fresh berries or more zest from one lemon.

Hints for Recipes:

When adding melted butter to batter, wait until it has cooled somewhat and melted completely.

Just a little touch of lemon essence in the batter will make it taste much more lemony.

Health Advantages:

Antioxidants and vitamin C are found in lemons.

Cakes made with eggs have more protein and structure.

Facts Regarding Nutrition:

Meals that are free of nuts and suitable for vegetarians:

About 220 calories

Three grams of protein

Sugar: 30 grams

Level of fat: 10 grams

Fibre: 1 gram

The cake can keep for up to three days if sealed in a container and kept at room temperature.

Keeps for up to five days in the fridge. Allow to cool to room temperature before to consumption.

Arguments in Favor of This Recipe:

Delicious, invigorating lemon taste every morsel.

The ezoic

The lemon soak gives it a moist and delicate texture.

Easy to make using basic materials.

A delightful harmony of tartness and sweetness.

In summary

A lovely and revitalizing treat, this Lemon Zest Cake will lift your spirits. The delicate, buttery cake and the tangy lemon soak harmonize in the most exquisite way. Anyone who like sweets with citrus flavors will adore this option. This cake is so delicious and moist that you will want to cook it again and again.

Questions and Answers about Ezoic

Would lime work as a substitute for lemon?

It is possible to use another citrus fruit in place of the lime.

The ezoic

Is all-purpose flour an acceptable substitute for cake flour?

Sure, albeit the cake’s texture might be a little thicker.

The ezoic

What are some alternatives to powdered sugar that I may use in the soak?

Granulated sugar is one option, albeit it may not dissolve completely.

Would it be possible to create this cake without gluten?

Sure, just swap out the regular flour with a gluten-free mix and use the same amount.

Old Doctors’ Remedy: Spraying Castor Oil on the Navel for Rapid Treatment of Health Problems

To what extent is the cake too sugary?

You may adjust the batter’s sugar content or the lemon soak’s sugar content to suit your taste.

The ezoic

Could poppy seeds be included into the batter?

Sure thing! You might enhance the texture and taste using poppy seeds.

What can I do if the cake starts to cling to the pan?

Coat the pan well with oil and flour, or line it with parchment paper for quicker removal.

The ezoic

Could I sub in another kind of sugar for the batter?

For a richer taste, you may add brown sugar; however, it will change the color.

Which cake pan would work best with this recipe?

This recipe is perfect for a loaf pan or a circular cake pan.

Is it possible to freeze cake?

Yes, you may freeze it for up to three months after securely wrapping it in plastic and foil. Allow to thaw at room temperature before to consumption.

Enjoy!

Easy Slow Cooker Beef Stew

 Looking for a hearty and flavorful meal that practically cooks itself? This Slow Cooker Beef Stew is your answer. Tender beef cubes, colorful vegetables, and a rich, savory sauce come together with minimal effort, perfect for a busy weeknight or a cozy weekend dinner.

This easy homemade beef stew recipe is the best ever and is simmered with beef broth and made with filling and wholesome ingredients that create the perfect blend of comforting juicy flavors. The thick juices from this crockpot beef stew recipe make the beef and vegetables super tender and flavorful with rich notes that are hard to pass up.

This recipe takes advantage of the slow cooker’s magic, simmering the stew to perfection while you go about your day. The beef gets a delicious sear for extra flavor, then joins forces with aromatic vegetables and a paprika-infused broth for ultimate comfort food satisfaction.

The best part? This stew is easy to customize. Don’t have fennel? Swap it for celery or another crunchy vegetable. Prefer a thicker stew? A simple cornstarch slurry creates a luscious gravy in the final minutes.

Ingredients:

3 tablespoons olive oil, divded
2 ½ pounds beef , cut into 1 ¼-inch cubes
Kosher salt and pepper, to taste
2 tablespoons smoked paprika
2 yellow onions, medium; diced
1 fennel bulb, diced
4 carrots, peeled and cut into ¼-inch cubes
1 pound gold potatoes , baby Yukon gold; halved or quartered
4-6 cloves garlic, minced
4 cups beef broth
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
2 bay leaves
1 ½ tablespoons cornstarch

Instructions:

Cover and cook on HIGH for 20 minutes to thicken up the sauce.

Heat 1 tablespoon of oil in a large heavy-bottom skillet over medium-high heat.

Add half of the beef cubes and sprinkle with 1 tablespoon of smoked paprika, salt and pepper.

Cook, stirring occasionally until meat is seared golden brown, around 3-4 minutes. Transfer to the slow cooker and repeat with the remaining meat.

Reduce the heat to a medium-low, add the remaining tablespoon of oil and sauté the onion and fennel until soft, 4-5 minutes. Transfer to your slow cooker.

Stir in the remaining ingredients except for cornstarch and cook on LOW for 8 hours or on HIGH for 4 hours.

Combine the cornstarch with a bit of water to make the slurry.

Once the time is up, add the cornstarch slurry and stir well to combine.

Enjoy!