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Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

Monday, June 7, 2021

Crisp cocoa cake with Nutella 🍫


 Crisp cocoa cake with Nutella 🍫


   Two cups of flour

   Three quarters of a cup of cocoa powder

    two cups of sugar

    two eggs

    Half a cup of oil

    A tablespoon and a half of baking powder

    Sodium bicarbonate teaspoon

    teaspoon salt

   cup of liquid milk


    Half a cup of boiling water

    Nescafe tea spoon

   🔸 Decoration:


   The method:

    In a large bowl, put all the above ingredients except the boiling water with the Nescafe and mix them with a blender.  Dissolve the spoon of Nescafe with boiling water, then add to the mixture and mix.  Pour the mixture into a large 13 x 9 inch mold greased with oil and covered with parchment paper.  Place in a preheated oven at 180 degrees for 45 minutes.

    Distribute the Nutella on the cake, then cut into squares, decorate with sprinkles of cocoa powder and serve



Wednesday, June 2, 2021

Bounty Cake


 Bounty Cake 🤩

   measuring cup;  200 ml


   for cake::

  4 eggs

   1 cup sugar

   1 cup milk

  1 cup of oil

  3 tablespoons of cocoa

  1 packet baking powder

  1 packet vanilla

   2 cups flour

  .  For cream:

  Two bags of whipped cream

  2.5 cups of milk

   A big tea cup of powdered sugar

  3.5 cups of coconut.

  For ganache::

  200 grams of dark or milk chocolate.

  200 ml of liquid cream.

  How to prepare

  1_ For the cake, beat the eggs and sugar with a mixer until it becomes more well, then add the other ingredients to get a liquid cake.

  2_ Then pour it into the greased mold.

   3_ Bake in a preheated 170 degree oven without a fan.

   4_ For the cream, whisk the whipped cream and milk well to get a thick consistency.

  5_ Then we pour the powdered sugar and coconut, mix them and leave them in the refrigerator for 30 minutes.

   6_ For the ganache, pour the cream into a small saucepan, heat it without boiling

  .  7_ We break the chocolate and put it in the cream and let it melt over the heat of the cream.

   8_ We distribute the cream that we kept in the refrigerator over the cake.

  9_ Pour the ganache that has been heated at room temperature over the cream, put it in the fridge and then serve

Sunday, May 30, 2021

The Best Frozen Hot Chocolate


 The Best Frozen Hot Chocolate

The Best Frozen Hot Chocolate

 These freezy-cool, ultra chocolaty Frozen Hot Chocolates are to-die for! Rich and creamy, you'll love the cocoa flavor and frosty texture.

 Prep Time5 mins

 Total Time5 mins

 Course: Frozen Desserts, No Bake Desserts, No-Bake Treats

 Cuisine: American, Dessert

 Servings: 2-4


  •  2 cups milk I used 1%
  •  3 cups ice
  •  3 (.75-1 oz) pkgs hot cocoa packets (depending on the brand, they vary in ounces. Look for this range, which is typical for powdered hot cocoa packets)
  •  2 tsp Nielsen-Massey Pure Chocolate Extract optional but recommended
  •  1 tsp Nielsen-Massey Madagascar Bourbon Vanilla Extract or Tahitian Vanilla Extract
  •  Whipped cream
  • Chocolate syrup


 In a large blender, blend together the milk, ice, hot cocoa packets, chocolate and vanilla extracts on high speed until blended and smooth, about 1 minute.

 Pour into two tall Mason jars or glasses and garnish with fresh whipped cream and chocolate syrup. Likewise, you can also drizzle your glasses with chocolate syrup before pouring the hot chocolate into the glass for extra pizzazz and flavor.

 Drink up!

Saturday, May 8, 2021

Donuts with Chocolate


Donuts with Chocolate


  240 ml milk

  50 g unsalted butter

  1 tbsp baker's yeast (the one for the brioches)

  65 g powdered sugar

  1 pinch of salt

  0.5 cc natural vanilla extract

  2 whole eggs

  500 g flour

  1 liter of cooking oil

  Dark chocolate pastry

  White chocolate pastry 

  Decorations: praline, chocolate sprinkles etc.


  In a saucepan, heat the milk, melt the soft butter. Let cool.

  Once the milk has cooled, pour it into a container and add the baker's yeast, powdered sugar, salt, vanilla, whole eggs, and the flour in several batches.

  At this stage we abandon the whisk to take the dough with the hands! This dough should be kneaded for about 5 minutes. Do not hesitate to add more flour if it is too sticky.

  Let the dough rest (and rise!) In its container, covered with a cloth for 1h30 (ideally in a warm place). It must double in size.

  On a floured work surface, roll out the dough to a height of 1cm using a rolling pin.

  Use the donut cookie cutter to form the 15 donuts. Cover with a tea towel and let stand for 30 minutes in a warm place.

  Prepare a saucepan / sauté pan with the cooking oil. Heat over medium heat (the oil must not be too hot, otherwise your donuts will burn!).

  Gently place each donut in the oil, fry 30 seconds to 1 minute per side. Then drain on absorbent paper.

  Allow donuts to cool before frosting with melted dark chocolate and melted white chocolate (double boiler or microwave). It's up to you to add the small decorations afterwards

Thursday, May 6, 2021

Date cakes


Date cakes


* Dough 

  -125g soft butter

  4 tablespoons of glaceous sugar (sifted white sugar)

  -2 large tablespoons of almond powder

  - 1 teaspoon sweet yeast (baking powder)

  Yellow egg

  A sachet of vanilla

  1 tablespoon liquid milk

  Flour according to the mixture

  * For filler

  Date paste


  Mix all the ingredients together, add the flour and roll the dough until it sticks with us

  We take date paste, whether it is prepared or we bring it at home. I made it at home, we steam the dates, add a spoonful of butter, roast cinnamon and a little sesame ginger and knead well.

  - We take the dough, we form balls, as well as the date paste. We form small balls. We take the dough balls, spread them out and put the paste balls in the middle and return them.

  We put it in the maamoul mold, half of it in a tray and put it in the oven preheated to 180 ° until its golden color

  We let the sweet to cool and work it in sugar, satin, with health and comfort

Wednesday, May 5, 2021

Oreo cake



Oreo cake


 Cake Ingredients

400 g Unsalted Butter

400 g Light Brown Sugar

 400 g Eggs (roughly 8 medium)

325 g Self Raising Flour

75 g Cocoa Powder

2 tsp Baking Powder

4 tbsp Whole Milk

Oreo Buttercream Frosting

 300g Unsalted Butter (room temp)

 650 g Icing Sugar

 154 g Oreos (1 pack)

 2-5 tbsp Whole Milk


175 g Dark Chocolate

1-2 tbsps Vegetable / Sunflower Oil


Crushed Oreos


 For the Cake

 Heat the oven to 180C / 160C Fan and line three 20cm / 8inch cake tins with baking parchment - leave to the side.

In a stand mixer, beat together the butter and light brown sugar until light and fluffy.  Add in the flour, cocoa powder, beaten eggs, baking powder and beat again briefly till combined - try not to over beat the mixture!  If its really thick, mix in the whole milk to loosen.

 Divide the mixture between the three tins and smooth it over - bake for 25-30 minutes until a skewer comes out clean when poked, and when the cake springs back.

Once baked, leave the cake to cool in the tin for 10 minutes, and then remove and leave to cool fully on a wire rack.  If the cake has domed slightly, leave the cake to cool upside down to flatten it slightly

For the Decoration

In a stand mixer, beat the room temperature butter with an electric mixer until it is smooth and loose and then beat in the icing sugar 1/3 at a time until its fully combined.  Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.

 In a food processor, blitz the packet of Oreo's to a fine crumb, and add into the buttercream.  Beat the buttercream again till smooth, and use the Milk to loosen it to a smooth consistency.

Once the cakes are cooled, put the first layer on the serving plate spread some of the buttercream onto the top of the first layer, add the second cake on top, and then top again with some of buttercream and then add the final sponge layer.  Only use about 2 tbsps of buttercream per layer so that you have enough to decorate with!

 I covered the sides (and top) too!  Do a first layer of around the edge and top using a large metal scraper and refrigerate for 10 minutes.  Repeat again with a slightly thicker layer of buttercream.

 I slather it on all over using an off-set spatula, and then run the metal scraper round until its smooth.  If the Oreo’s were blitzed to a really fine crumb like you need, the buttercream can still be smooth around the edges even though there is biscuit in the mix!

 Once finished, melt the dark chocolate in a heat proof bowl until melted.  Add in 1tbsp of oil and beat till smooth, continue to add oil till you get to a drippy consistency.  I used 1 + 1/2 tbsps total.  Using disposable piping bags, pipe it round the edge of the cake, edging over slight bits to create the drip.

You don’t need to use too much per drip as it’ll drop quite far down by itself!  Fill in the top in with the rest of the chocolate so the top is also covered.  Refrigerate the cake for about 15 minutes.

 Using some left over buttercream, pipe little rosettes of buttercream onto the top and add a whole oreo - sprinkle on some crushed oreos and huzzah!  You’re done!  Enjoy!

Sunday, April 25, 2021

Caramel Cheesecake Shooters


Caramel Cheesecake Shooters


4 tbsp Butter

8 oz Cream Cheese

1 can Condensed Milk

1 can Caramel

4.5 oz Graham Crackers

Whipped Cream


  1. Crumbs the Graham crackers
  2. Melt butter
  3. Combine crumbs with melted butter and spoon it into the bottom of the shooter glasses
  4. Add cream cheese and 2/3 of the condensed milk to a bowl and mix it together
  5. Layer the cheese mixture on top of the crackers layer
  6. Repeat one layer of crackers and one layer of cheese
  7. Combine the caramel with the remaining condensed milk
  8. Fill the little cup with the caramel mixture all the way up
  9. Refrigerate for 1 hour
  10. Top with whipped cream

Tuesday, April 13, 2021

Strawberry Shortcake Cake Roll



Strawberry Shortcake Cake Roll


3 large eggs
3/4 cup granulated sugar
1 tablespoon vegetable oil
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup all purpose flour
Powdered sugar to aid in rolling

For packaging:

   8 ounces cream cheese

   1/2 cup granulated sugar

   1 teaspoon vanilla

   2 cups heavy, cold whipping cream

   1 pound of fresh strawberries plus more for garnish, if desired


  • Preheat oven to 350°F. Line a 10x15” or 10.5x15” cake/jelly roll pan with foil and spray with floured nonstick cooking spray.
  • Place eggs in a large bowl or the bowl of an electric mixer. Beat at medium speed with mixer for 5 minutes until foamy and yellow. Add sugar and mix for 2 more minutes, until the mixture is thickened slightly. Mix in oil, baking powder, salt, and vanilla, then add flour and mix slowly until just combined. Pour into prepared pan, spreading as needed with a spatula. Tap the pan twice on the counter to release air bubbles, then bake for 10-15 minutes, or until the top is browned and the cake springs back when touched lightly. (Mine took 12 minutes, but all ovens differ.)
  • While the cake is baking, lay out a clean kitchen towel onto the counter. Spread with about ¼ cup powdered sugar.
  • Remove the hot cake from the oven and carefully, using oven mitts so you don’t burn yourself, flip the cake onto the towel. This might make a mess, but that’s okay. Carefully remove the pan and foil (they’re hot!) and then, using the towel, roll up the cake from the short side. The towel will be rolled into the cake. Let this cool completely before continuing.
  • Note: you can wrap the cooled cake in plastic wrap and let it sit overnight before finishing.
  • Make the filling: place cream cheese and sugar in a large bowl or the bowl of an electric mixer. Use mixer to beat the cream cheese and sugar until it’s smooth and fluffy, then beat in vanilla. Slowly add the heavy whipping cream, then turn the mixer up to high and beat until stiff peaks form.
  • To fill cake: wash and dry the berries very well. Slice about ¾ of the pound into small pieces, then pat the pieces dry. Carefully unroll the cake. Spread with some of the whipped cream mixture and top with the chopped strawberries. Carefully roll the cake back up as tight as possible, unsticking it from the towel as you go. Wrap the cake roll in plastic wrap and chill until ready to top and serve.
  • To serve: frost with remaining whipped cream and remaining berries. I used a 1M tip to create roses all over the cake, but you can just frost it if you wish.
  • This cake is best eaten the day it is made, because of the fresh berries. It will last, fully made, overnight in the refrigerator (wrap it loosely) but the berries might weep a bit.

Friday, April 9, 2021

Chebakia Moroccan


Chebakia Moroccan


 - 1 kg of flour

 - 250 g of toasted sesame seeds

 - 150 ml melted butter

 - 150 ml of olive oil

 - 2 tablespoons of cinnamon

 - 2 tablespoons of ground anise

 - 5 tablespoons of white vinegar

 - 1 teaspoon of salt.

 - 1 pinch of ground gum arabic

 - 1 teaspoon of rancid "Smen" butter

 - 7 g of baking powder

 - 1 measure of a small dab of baker's yeast

 - 1 tsp of saffron pistils

 - 250 ml of orange blossom water

 - 2 egg yolks

 - 2l of oil for frying

 - 4 kg of honey


 - Toasted sesame seeds


- In a small bowl put the saffron pistils and 60 ml of orange blossom water and let them infuse for 30 minutes.

 - Place the sesame seeds in a blender and mix well until the sesame grind to a smooth mass.

 - Put the flour in a large salad bowl along with all the ingredients except the vinegar.

 - Mix everything, adding a little water to collect the dough.  She must be firm.  Then stir in the vinegar.  Knead the dough so that it becomes smooth.  Shape balls as in the photo.

 - Roll them out with a rolling pin, then pass the dough.

 - Then cut the dough using a roulette wheel (Jerâra) or a special chebakia cookie cutter.

 - Using push and index fingers, fold the dough into the shape of Chebakia.


-Fry your Chebakia in a hot oil bath.

  - Until golden brown on both sides, remove and immediately dip in warm honey.

  - Leave it for a while to absorb it, decorate it with toasted sesame seeds.

Wednesday, April 7, 2021




Waffle cones

Fresh strawberries

Coolwhip 8 oz.

For the crumbs:

Crushed golden Oreos


Strawberry jello 3 oz.

For the filling:

16 ounces cream cheese (softened)

½ cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Cool whip 8 oz

For the glaze:

1 1/2 cups powdered sugar

3-5 tablespoons heavy cream

1/2 teaspoon vanilla extract


Crush 16 -18 Oreos and add 3-4 oz of butter. Bake for 5 minutes. Remove from heat. , crumbs should now be slightly pasty inconsistency.

Add 3 oz of strawberry jello to the paste and coat the waffle cones.

In a large bowl using a hand mixer cream the cream cheese for 3-4 minutes until there are no lumps and it is completely smooth. Be sure to scrape the bowl at least 2 times during this time.

Add in the sugar and flour and mix well until combined and fluffy. Scrape the sides and bottom of the bowl. Add in vanilla extract and Cool Whip and mix well until it’s nice and fluffy.

Bake cones for 5 minutes. Remove from oven and allow to cool. Fill each cone with the cream cheese filling. Top each cone with chopped-up fresh strawberries.

Place the powdered sugar in a medium-sized bowl.

Add the heavy cream a tablespoon at a time until you reach the consistency you’d like your icing or drizzle to be. Add the vanilla extract, mix well, and immediately drizzle over cones.

Spaghetti and Meatballs you can eat it before this STRAWBERRY CRUNCH CHEESECAKE CONES

Making your sauce is always better—it's cheaper and so much more flavorful. This one comes together in about 15 minutes and is the perfect accompaniment to the big garlicky meatballs.

1 lb. 


1 lb. 

ground beef

1/3 c. 

bread crumbs

1/4 c. 

finely chopped parsley

1/4 c. 

freshly grated Parmesan, plus more for serving


garlic cloves, minced

Kosher salt

1/2 tsp. 

red pepper flakes

2 tbsp. 

extra-virgin olive oil

1/2 c. 

onion, finely chopped

(28-oz.) can crushed tomatoes

bay leaf

Freshly ground black pepper

  1. 1.In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain. 
  2. 2.In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.
  3. 3.In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
  4. 4.Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.
  5. 5.Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

Chocolate Covered Oreos



4bone-in pork chops

1Tbsp Dijon mustard

1tsp granulated garlic

1tsp granulated onion

1tsp kosher salt

1/2tsp freshly ground black pepper

1/2tsp cayenne pepper plus more to taste

4bacon strips

1/2cup vegetable oil

1/2cup all-purpose flour


In a small bowl, combine granulated garlic, onion, salt, black pepper, and cayenne pepper.

Pat dry pork chops with a paper towel. Using your hands, rub Dijon mustard all over the pork chops.

Sprinkle the spice mix and evenly rub into the chops on each side.

Dredge in flour really well on both sides and set aside.

Preheat a large, about 12-13-inch, heavy (cast iron is recommended) frying pan over medium-high heat.

Fry the bacon strips, on both sides, until crisp and fat has rendered out. Remove the bacon and reserve it for other uses.

Add vegetable oil to the frying pan. Let the oil warm up to cooking temperature, about 325F.

Dredge each pork chop in flour again, making sure each side is covered really well.

Place in the frying pan and cook over medium heat for about 4-5 minutes per side, until deep golden brown and the internal temperature of the pork reached 145F.

Cooking time will depend on the thickness of the pork chops you are using.

Remove pork chops, place on a platter and cover with foil and let rest for 3 minutes before serving.

Enjoy !!

Chocolate Covered Oreos you can try it with this recipe

This easy dessert takes no time and the whole is greater than the sum of its parts. Wondering about the coconut oil? It serves two functions. 1. It thins the chocolate slightly, making it easier to dip the Oreos. 2. It helps the chocolate set much more quickly in the fridge. It's a win/win! We left it optional because there's no reason you'd need to buy coconut oil for a measly couple teaspoons, but if you already have some or would like to buy some, go for it!


1 1/2 c. 

semisweet chocolate chips, melted

2 tsp. 

coconut oil, optional

1/4 c. 

white chocolate chips, melted

  1. 1.Line a small baking sheet with parchment paper. In a medium shallow bowl, stir together melted semisweet chocolate and coconut oil if using. Dip each Oreo in the melted chocolate, then place on the parchment lined baking sheet. Place in the refrigerator to set, 10 minutes.
  2. 2.Use a spoon to drizzle white chocolate onto Oreos. Return to the refrigerator to set, 10 minutes longer.

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