CAKES

Easy No-Bake Biscoff Cheesecake

by

Easy No-Bake Biscoff Cheesecake

Creamy • Smooth • No Oven Required

Preparation Time

  • Prep time: 30 minutes

  • Chilling time: Minimum 6 hours (overnight recommended)

  • Yield: 10–12 slices

Ingredients

Biscuit Base

  • 300 g (10.6 oz) Lotus Biscoff biscuits

  • 125 g (4.4 oz) unsalted butter, melted

Cheesecake Filling

  • 500 g (about 2 cups) full-fat cream cheese, room temperature

  • 100 g (3.5 oz) icing sugar

  • 250 g (8.8 oz) Biscoff spread (smooth or crunchy)

  • 1 teaspoon vanilla extract

  • 300 ml (1¼ cups) cold double cream (heavy whipping cream)

Topping

  • 150 ml (⅔ cup) double cream

  • 2 tablespoons icing sugar

  • 125 g (4.2 oz) Biscoff spread, gently melted

  • Extra Biscoff biscuits for decoration (optional)

Detailed Instructions

1. Prepare the Biscuit Base

  1. Place the Biscoff biscuits in a food processor and blend until fine crumbs form.
    Alternatively, place biscuits in a sealed bag and crush using a rolling pin.

  2. Transfer the crumbs to a bowl and pour in the melted butter.

  3. Mix thoroughly until the texture resembles damp sand.

  4. Press the mixture firmly into the base of a 20 cm (8-inch) springform pan, packing it down evenly.

  5. Place the pan in the refrigerator to chill while preparing the filling.

2. Make the Cheesecake Filling

  1. In a large mixing bowl, beat the cream cheese until smooth and lump-free.

  2. Add the icing sugar, Biscoff spread, and vanilla extract.

  3. Beat again until fully combined and creamy.

  4. In a separate bowl, whip the cold double cream until stiff peaks form.

  5. Gently fold the whipped cream into the Biscoff mixture using a spatula.
    Fold slowly to keep the filling light and airy.

  6. Pour the filling over the chilled biscuit base and smooth the top evenly.

  7. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

3. Prepare the Topping

  1. Gently warm the Biscoff spread until pourable (microwave in short intervals).

  2. Pour the melted spread over the chilled cheesecake, allowing it to naturally spread.

  3. Whip the remaining double cream with icing sugar until stiff.

  4. Pipe or spoon the whipped cream around the edges of the cheesecake.

  5. Decorate with whole or crushed Biscoff biscuits if desired.

4. Serve

  1. Run a knife around the edge of the pan before releasing the springform.

  2. Slice using a sharp knife, wiping the blade clean between cuts.

  3. Serve chilled.

Helpful Tips

  • Use full-fat cream cheese for the best texture and structure.

  • Ensure all dairy ingredients are cold when whipping for proper consistency.

  • For clean slices, chill the cheesecake overnight.

  • Store leftovers covered in the refrigerator for up to 3 days.

Carrot Cake with Cream Cheese Frosting

by

Carrot Cake with Cream Cheese Frosting

Prep Time: 25 minutes
Bake Time: 25–35 minutes
Cooling & Assembly: 60 minutes
Yield: 1 two-layer 8-inch cake or one 9×13-inch cake

This carrot cake has a moist crumb, balanced spice flavor, and a smooth cream cheese frosting. It is suitable for gatherings, celebrations, or everyday desserts.

Ingredients

For the Carrot Cake

  • 2 cups (250 g) all-purpose flour

  • 1½ cups (300 g) granulated sugar or brown sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 1 tablespoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground cloves (optional)

  • 3 large eggs, room temperature

  • ¾ cup (180 ml) vegetable oil

  • ½ cup (120 ml) buttermilk or milk

  • 1 teaspoon vanilla extract

  • 2½ cups (260 g) finely grated carrots

  • ½ cup chopped walnuts or pecans (optional)

  • ½ cup raisins, sultanas, or dried cranberries (optional)

  • Zest of 1 orange (optional)

For the Cream Cheese Frosting

  • 200 g cream cheese, softened

  • ½ cup (113 g) unsalted butter, softened

  • 2½ cups (300 g) powdered sugar

  • 1 teaspoon vanilla extract

  • ½ teaspoon orange zest (optional)

Detailed Instructions

1. Prepare the Oven and Pans

Preheat the oven to 350°F (175°C).

Grease and line:

  • Two 8-inch round cake pans, or

  • One 9×13-inch baking pan

Set aside.

2. Mix Dry Ingredients

In a large bowl, whisk together:

  • Flour

  • Sugar

  • Baking powder

  • Baking soda

  • Salt

  • Cinnamon

  • Nutmeg

  • Ginger

  • Cloves

Whisk until evenly combined and free of lumps.

3. Mix Wet Ingredients

In a separate bowl, whisk together:

  • Eggs

  • Vegetable oil

  • Buttermilk

  • Vanilla extract

Mix until smooth and fully combined.

4. Combine Batter

Pour the wet ingredients into the dry ingredients.

Using a spatula, gently fold until just combined.

Add:

  • Grated carrots

  • Nuts (if using)

  • Dried fruit (if using)

  • Orange zest

Fold gently. Do not overmix, as this can affect texture.

5. Bake

Divide the batter evenly between prepared pans.

Bake for 25–35 minutes, or until:

  • The center springs back lightly when touched

  • A toothpick inserted in the center comes out clean

Remove from the oven and allow cakes to cool in pans for 10 minutes. Transfer to a wire rack and cool completely before frosting.

Cream Cheese Frosting

6. Prepare the Frosting

In a large bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add powdered sugar, mixing on low speed until incorporated.

Add vanilla extract and orange zest (if using).

Increase speed and beat until light and smooth.

7. Assemble the Cake

If using layered pans:

  • Place one cake layer on a serving plate

  • Spread frosting evenly on top

  • Place the second layer on top

Frost the top and sides evenly.

For a sheet cake:

  • Spread frosting evenly over the cooled cake

Optional Garnishes

  • Chopped nuts

  • Dried fruit

  • Thin carrot curls

  • Light dusting of powdered sugar

Storage

  • Store refrigerated in an airtight container for 3–4 days

  • Bring to room temperature before serving

  • Cake layers can be frozen (unfrosted) for up to 2 months

Italian Lemon Yogurt Cake (Sugar-Free)

by

Italian Lemon Yogurt Cake (Sugar-Free)

Moist, fragrant, and naturally sweetened

Prep Time: 15 minutes
Bake Time: 45–50 minutes
Total Time: 1 hour
Yield: 1 loaf (8–10 slices)

This Italian-style lemon yogurt cake is light, moist, and full of bright citrus flavor. It’s sweetened with stevia instead of refined sugar, making it a better option for those reducing sugar intake while still enjoying a classic homemade cake.

Ingredients

Dry Ingredients

  • 1½ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 cup plain coconut yogurt (or whole milk yogurt)

  • Stevia powder, to taste
    (use the amount equivalent to ¾–1 cup sugar, depending on brand strength)

  • 3 large eggs

  • 2 teaspoons finely grated lemon zest (from about 2 lemons)

  • ⅓ cup freshly squeezed lemon juice

  • ½ teaspoon pure vanilla extract

  • ½ cup olive oil

Lemon Soaking Syrup (Sugar-Free)

  • ¼ cup lemon juice

  • Stevia powder, equivalent to ¼ cup sugar

Sugar-Free Lemon Glaze (Optional)

  • Juice of 1 lemon

  • Powdered stevia sweetener, to taste
    (or sugar-free confectioner’s sweetener blend)

Step-by-Step Instructions

1. Prepare the Pan

Preheat oven to 350°F (180°C).
Grease an 8½ × 4¼ × 2½-inch loaf pan and line the bottom with parchment paper, or lightly coat with baking spray.

2. Mix Dry Ingredients

In a large bowl, sift together:

  • Flour

  • Baking powder

  • Salt

Set aside.

3. Mix Wet Ingredients

In a separate bowl, whisk together:

  • Yogurt

  • Stevia powder

  • Eggs

  • Lemon zest

  • Lemon juice

  • Vanilla extract

Whisk until smooth and well combined.

4. Combine Batter

Gradually whisk the dry ingredients into the wet mixture until just combined.
Do not overmix.

5. Add Oil

Gently fold in the olive oil using a spatula until fully incorporated.
The batter should be smooth and slightly thick.

6. Bake

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Prepare the Lemon Syrup

While the cake bakes, combine:

  • ¼ cup lemon juice

  • Stevia powder

Heat gently in a small saucepan just until dissolved. Do not boil. Set aside.

8. Soak the Cake

Allow the cake to cool in the pan for 10 minutes.
While still warm, slowly pour the lemon syrup over the cake so it absorbs evenly.

Let the cake cool completely.

9. Prepare the Sugar-Free Glaze (Optional)

Mix powdered stevia with lemon juice until a pourable glaze forms.
Drizzle over the cooled cake.

Allow glaze to set for about 1 hour before slicing.

Tips for Best Results

  • Use fine powdered stevia for smooth texture.

  • Olive oil gives authentic Italian flavor; use light olive oil if preferred.

  • For extra moisture, wrap the cooled cake and rest overnight before serving.

  • Skip the glaze for a lighter, breakfast-style cake.

Storage

  • Store covered at room temperature for 2 days

  • Refrigerate for up to 5 days

  • Freeze slices for up to 2 months

No-Bake Chocolate Peanut Cookie Truffles

by

No-Bake Chocolate Peanut Cookie Truffles

These truffles feature a crunchy peanut and cookie center coated in a rich chocolate-cocoa glaze.

  • Prep time: 5 minutes

  • Chill time: 30–60 minutes

  • Servings: Makes approx. 20–25 truffles

Ingredients

  • 500 g Cookies: Digestive biscuits, graham crackers, or vanilla wafers work best.

  • 120 g Peanuts: Roasted and roughly chopped.

  • 70 g Sugar

  • 60 g Cocoa powder

  • 250 ml Milk

  • 150 g Butter

  • Optional: Extra melted chocolate and chopped nuts for the outer coating (as shown in the images).

Instructions

  1. Prepare the Base: Crush the 500 g of cookies into small crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin. Leave some small chunks for texture.

  2. Add Crunch: Mix the 120 g of chopped peanuts into the cookie crumbs in a large bowl.

  3. Create the Chocolate Syrup: In a saucepan over medium heat, combine the 250 ml milk, 70 g sugar, 60 g cocoa powder, and 150 g butter. Stir constantly until the butter is melted and the sugar has completely dissolved. Do not let it reach a rolling boil; just heat until smooth.

  4. Combine: Pour the warm chocolate mixture over the cookie and peanut blend. Stir well until all the dry ingredients are fully hydrated and you have a thick, moldable “dough.”

  5. Shape: Take about a tablespoon of the mixture at a time and roll it between your palms to form smooth balls (as seen in the first image). Place them on a tray lined with parchment paper.

  6. Chill: Place the tray in the refrigerator for at least 30 minutes to allow the truffles to firm up.

  7. Optional Glaze (for the look in the second image): Melt additional chocolate with a teaspoon of oil and stir in more crushed peanuts. Dip the chilled balls into this glaze and return to the fridge until set.

Recipe Tips

  • Cookie Choice: Using chocolate-flavored cookies will make these even richer.

  • Nut Variations: If you don’t like peanuts, hazelnuts or walnuts make an excellent substitute and pair perfectly with cocoa.

  • Storage: Keep these in an airtight container in the refrigerator for up to a week. They actually taste better the next day once the flavors have fully melded!

More Apples Than Dough” Pie

by

More Apples Than Dough” Pie

  • Prep time: 15 minutes

  • Cook time: 40–50 minutes

  • Total time: ~1 hour

  • Servings: 4–6

Ingredients

  • 4–5 medium apples, peeled and thinly sliced

  • 2 eggs

  • ½ cup sugar (100 g)

  • 1 tsp vanilla sugar

  • ⅓ cup milk (100 ml)

  • 1 ½ tbsp melted butter (20 g)

  • Zest of 1 lemon

  • Juice of ½ lemon (to drizzle over apples)

  • ⅔ cup wheat flour (80 g)

  • 1 tsp baking powder

  • A pinch of salt

  • Powdered sugar (for dusting)

Instructions

  1. Prepare Apples: Peel, core, and slice the apples very thinly (using a mandoline is recommended for uniform slices). Drizzle them with the juice of ½ a lemon to prevent browning and add flavor.

  2. Mix Wet Ingredients: In a mixing bowl, beat the 2 eggs with a pinch of salt. Add the sugar and vanilla sugar, beating until the mixture is frothy and light in color.

  3. Combine Remaining Liquids: Stir in the milk, melted butter, and lemon zest.

  4. Add Dry Ingredients: Gradually whisk in the flour and baking powder until the batter is smooth. Note that the batter will be quite thin and watery.

  5. Coat Apples: Gently fold the apple slices into the batter, ensuring every slice is thoroughly coated.

  6. Assemble: Grease an 8-inch (20 cm) baking pan and line it with parchment paper. Pour the apple-batter mixture into the pan, smoothing the top so the slices lie flat.

  7. Bake: Bake in a preheated oven at 350°F (180°C) for 40–50 minutes. The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.

  8. Cool and Serve: Allow the cake to cool completely in the pan to set its creamy, custard-like texture. Dust with powdered sugar before serving.

Recipe Tips

  • Consistency: The batter is meant to be thin; it serves primarily to bind the apple layers together into a custard.

  • Apple Choice: Use firm baking apples like Granny Smith, Honeycrisp, or Fuji to ensure the slices hold their shape.

  • Storage: This pie is excellent served cold and can be stored in an airtight container in the fridge for up to 4–5 days.

Homemade 3-Ingredient Strawberry Ice Cream

by

Homemade 3-Ingredient Strawberry Ice Cream

No gelatin, no ice cream machine—just creamy, fruity goodness

Prep Time: 10 minutes
Freeze Time: 4–6 hours
Yield: About 4–6 servings

This recipe is simple, naturally creamy, and customizable. You can swap strawberries for other fruits, chocolate chips, or even cookie pieces.

Ingredients

  • 500 ml (2 cups) whipping cream
    Use full-fat cream for best results; it creates a rich, creamy texture.

  • 150 g (2/3 cup) sweetened condensed milk
    Provides sweetness and helps the ice cream hold its shape without gelatin.

  • 100 g (3/4 cup) fresh strawberries, diced
    Adds natural fruit flavor. You can substitute raspberries, blueberries, or mango if desired.

Step-by-Step Instructions

1. Whip the Cream

Pour the cold whipping cream into a large mixing bowl.
Using an electric mixer, whip on medium-high speed until stiff peaks form.

  • Stiff peaks mean the cream holds its shape when the beaters are lifted.

  • Do not overwhip, or the cream may turn into butter.

2. Fold in the Condensed Milk

Gently add the sweetened condensed milk to the whipped cream.
Use a spatula to fold it in carefully, preserving the air in the whipped cream.
The mixture should become smooth and slightly glossy.

3. Add the Fruit

Fold in the diced strawberries (or your chosen fruit) until evenly distributed.
Be gentle to keep the whipped cream light and airy.

4. Transfer and Freeze

Pour the mixture into a freezer-safe container.
Smooth the top with a spatula and cover the container with a lid or plastic wrap.

Freeze for at least 4 hours, or until firm.
For best flavor, you can refrigerate the mixture for 1–2 hours before freezing to let the flavors meld, but this step is optional.

5. Serve

Scoop the ice cream into bowls and enjoy immediately.
Optional toppings: fresh berries, chocolate shavings, or a drizzle of fruit syrup.

Tips & Variations

  • Fruit Variations: Mango, banana, or mixed berries all work well.

  • Chocolate Strawberry: Fold in 50 g of finely chopped chocolate with the fruit.

  • Nutty Option: Add 2–3 tablespoons chopped nuts for texture.

  • Storage: Keep covered in the freezer for up to 7 days. For softer scooping, let ice cream sit at room temperature for 5 minutes before serving.

Lemon Crinkle Cookies

by

Lemon Crinkle Cookies

Soft, bright cookies with a delicate citrus flavor and a classic cracked sugar finish

Prep Time: 15 minutes
Chill Time: 30–60 minutes
Bake Time: 10–12 minutes
Yield: About 20–24 cookies

These Lemon Crinkle Cookies are tender on the inside with lightly crisp edges. Fresh lemon zest and juice give them a refreshing citrus taste, while the powdered sugar coating creates the signature crinkled appearance as they bake.

Ingredients

Cookie Dough

  • 1½ cups (180 g) all-purpose flour
    Provides structure for the cookies.

  • 1 teaspoon baking soda
    Helps the cookies spread slightly and crack on top.

  • ½ teaspoon baking powder
    Adds lightness to the texture.

  • ¼ teaspoon salt
    Balances the sweetness and enhances flavor.

  • 1 cup (227 g) unsalted butter, softened
    Creates a rich, tender cookie.

  • 1 cup (200 g) granulated sugar
    Sweetens and helps create a soft crumb.

  • 1 large egg
    Binds the dough and adds moisture.

  • 1 tablespoon fresh lemon zest
    Provides bright lemon aroma.

  • 2 tablespoons fresh lemon juice
    Adds natural citrus flavor.

For Coating

  • ½ cup powdered sugar
    Creates the classic crinkle finish.

  • Optional: 2–3 tablespoons granulated sugar
    Helps form a slight crust before rolling in powdered sugar.

Step-by-Step Instructions

1. Prepare the Dough

In a large bowl, beat the softened butter and granulated sugar together until pale, light, and fluffy. This usually takes 2–3 minutes with an electric mixer.

Add the egg and mix until fully incorporated.
Stir in the lemon zest and lemon juice until evenly combined.

2. Mix the Dry Ingredients

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

Gradually add the dry ingredients to the wet mixture. Mix just until a soft, smooth dough forms. Avoid overmixing.

3. Chill the Dough

Cover the bowl and refrigerate the dough for 30–60 minutes.
This step firms the dough, improves texture, and helps prevent excessive spreading.

4. Shape and Coat

Preheat the oven to 175°C (350°F).
Line baking sheets with parchment paper.

Scoop the dough into tablespoon-sized portions and roll into balls.

For best results:

  1. Roll each dough ball lightly in granulated sugar (optional).

  2. Roll generously in powdered sugar, completely coating the surface.

Place the coated dough balls on the baking sheet, spacing them about 2 inches apart.

5. Bake

Bake for 10–12 minutes, until:

  • The edges are set

  • The tops are cracked and puffed

  • The centers remain soft

Do not overbake; the cookies will continue to set as they cool.

6. Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Perfect Crinkle Cookies

  • Extra Cracks: Roll the dough in powdered sugar twice for a thicker white coating.

  • Strong Lemon Flavor: Add a drop of lemon extract if desired.

  • Soft Centers: Remove cookies when the centers still look slightly underbaked.

  • Storage: Store in an airtight container at room temperature for up to 4 days.

Vanilla Peach Cake with Cream and White Chocolate

by

Vanilla Peach Cake with Cream and White Chocolate

A light vanilla sponge layered with fruit, fluffy cream, and delicate white chocolate

Prep Time: 30 minutes
Total Time: About 1 hour + chilling time
Servings: 12–15 slices

This Vanilla Peach Cake is a refreshing, elegant dessert made with a soft sponge base, juicy peaches, smooth vanilla cream, and a snowy topping of white chocolate. It’s light, creamy, and perfect for celebrations, summer gatherings, or make-ahead desserts.

Ingredients

For the Sponge Cake

  • 3 large eggs
    Create structure and lightness.

  • 100 g granulated sugar
    Sweetens the cake and helps trap air for a fluffy texture.

  • 100 g all-purpose flour
    Forms the base of the sponge.

  • 1 teaspoon baking powder
    Provides gentle lift.

  • 1 teaspoon vanilla extract
    Adds classic vanilla flavor.

For the Cream Layer & Topping

  • 480 g canned peaches or apricots, drained
    Adds fruit sweetness and moisture.

  • Reserved fruit juice (from the can)
    Used to lightly moisten the sponge.

  • 300 ml (1¼ cups) cold milk

  • 250 ml (1 cup) cold whipping cream (36% fat)
    Creates a rich yet airy cream layer.

  • 2 packets instant vanilla cream or pudding mix
    Provides structure and vanilla flavor.

  • 100 g white chocolate, well chilled
    Used for garnish.

Step-by-Step Instructions

1. Prepare the Sponge Base

Preheat the oven to 180°C (350°F).
Line a 9×13-inch (23×33 cm) rectangular springform pan with parchment paper.

In a large bowl, beat the eggs and sugar using an electric mixer for 5–8 minutes, until the mixture becomes pale, thick, and nearly triples in volume.

Sift the flour and baking powder together.
Gently fold them into the egg mixture using a spatula, working slowly to keep the batter airy. Add the vanilla extract.

Pour the batter evenly into the prepared pan and smooth the surface.

Bake for 20–25 minutes, or until lightly golden and springy to the touch.
Allow the sponge to cool completely in the pan.

2. Prepare the Fruit

Drain the peaches well and reserve the juice.

Once the sponge has cooled, lightly prick the surface with a fork.
Drizzle 3–4 tablespoons of the reserved fruit juice evenly over the sponge to keep it moist.

Cut the peaches into small, bite-sized pieces and set aside.

3. Make the Vanilla Cream

In a large chilled bowl, combine:

  • Cold milk

  • Cold whipping cream

  • Instant vanilla cream mix

Beat on low speed for 30 seconds, then increase to high speed and beat for about 3 minutes, until thick, smooth, and holding stiff peaks.

Gently fold in the diced peaches until evenly distributed.

4. Assemble the Cake

Spread the peach and vanilla cream mixture evenly over the cooled sponge base.
Smooth the top using an offset spatula or the back of a spoon.

Using a fine grater, grate the chilled white chocolate generously over the entire surface of the cake.

5. Chill and Serve

Refrigerate the cake for at least 2–4 hours, or preferably overnight.
This allows the cream to set fully and makes slicing neat and clean.

Slice and serve chilled.

Helpful Tips & Variations

  • Cold Ingredients Matter: Keep milk, cream, and mixing bowl cold for best cream consistency.

  • Fruit Options: Apricots, mango, or mixed fruit can be used instead of peaches.

  • Extra Flavor: Add lemon zest to the cream for a brighter taste.

  • Storage: Store covered in the refrigerator for up to 3 days.

Italian Peach Crumble Cake

by

Italian Peach Crumble Cake

A soft, airy sponge topped with sweet peaches and a buttery crumb

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Yield: One 9-inch (23 cm) round cake

This Italian-style Peach Crumble Cake is loved for its light, tender crumb and simple preparation. The delicate vanilla sponge gently supports juicy peaches, while the golden crumble topping adds texture and richness. It’s perfect for afternoon tea, dessert, or a casual gathering.

Ingredients

For the Cake Batter

  • 2 large eggs
    Provide structure and richness.

  • 100 g granulated sugar
    Sweetens the cake and helps create a light texture.

  • 8 g vanilla sugar (or 1 teaspoon vanilla extract)
    Adds gentle aroma and flavor.

  • 100 ml sunflower oil
    Keeps the cake moist and soft.

  • 100 ml milk
    Adds tenderness to the crumb.

  • 200 g all-purpose flour
    Forms the base of the sponge.

  • 12 g baking powder
    Helps the cake rise evenly.

  • 150 g peaches in syrup, drained and sliced
    Adds sweetness and juiciness. Fresh ripe peaches may also be used.

For the Crumble Topping

  • 50 g butter, softened
    Creates a rich, crumbly texture.

  • 50 g granulated sugar
    Sweetens and helps the topping turn golden.

  • 3 tablespoons all-purpose flour
    Binds the crumble together.

Step-by-Step Instructions

1. Prepare the Cake Batter

In a large mixing bowl, add the eggs, granulated sugar, and vanilla sugar.
Whisk until the mixture becomes pale, slightly thick, and airy.

Slowly pour in the sunflower oil and milk. Whisk again until fully combined.

Sift the flour and baking powder directly into the bowl.
Using a spatula or whisk, gently fold until the batter is smooth and free of lumps. Avoid overmixing.

Pour the batter into a greased and parchment-lined 9-inch round cake pan, spreading it evenly.

2. Arrange the Peaches

Place the sliced peaches gently on top of the batter in a circular or fan-shaped pattern.
Lightly press them into the surface so they sit neatly without sinking too deeply.

3. Make the Crumble Topping

In a small bowl, combine the softened butter, sugar, and flour.

Using your fingertips or a fork, rub the mixture together until it resembles small crumbs.

Sprinkle the crumble evenly over the peaches, covering the surface generously.

4. Bake the Cake

Preheat your oven to 180°C (350°F).

Bake the cake for 35–40 minutes, or until:

  • The top is golden and lightly crisp

  • A toothpick inserted into the center comes out clean

If the top browns too quickly, loosely cover with foil during the last few minutes.

Cooling & Serving

Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack.

Before serving, you may lightly dust the top with powdered sugar for a classic bakery-style finish.

Helpful Tips & Variations

  • Fresh Peaches: Use ripe, peeled peaches when in season.

  • Extra Flavor: Add a pinch of cinnamon or lemon zest to the crumble.

  • Storage: Keep covered at room temperature for 1 day or refrigerate for up to 3 days.

  • Serving Ideas: Enjoy plain, with whipped cream, or alongside vanilla yogurt.

Healthy Apple & Oat Breakfast Bake

by

Healthy Apple & Oat Breakfast Bake

A naturally sweet, nourishing breakfast perfect for meal prep

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Yield: 6–8 servings

This Healthy Apple & Oat Breakfast Bake is a comforting, nutrient-rich dish made with whole ingredients and no refined sugar. Sweetness comes naturally from apples, banana, raisins, and cranberries, while oats and nuts provide lasting energy and fiber. It’s ideal for busy mornings, light breakfasts, or a satisfying snack.

Ingredients & Their Purpose

  • 1 cup (100 g) rolled oats
    Forms the base of the bake and provides fiber for sustained energy.

  • 3 medium apples, grated
    Adds moisture, natural sweetness, and a soft texture. Keep the peel on for added fiber.

  • 1 ripe banana, mashed
    Acts as a natural binder and sweetener.

  • 1/2 cup (120 ml) water
    Helps soften the oats and create a tender texture.

  • 2 large eggs
    Adds protein and helps the bake set properly.

  • 3.5 oz (100 g) dried cranberries
    Adds gentle tartness and natural sweetness.

  • 3.5 oz (100 g) raisins
    Enhances sweetness and moisture.

  • 1/2 cup (50 g) chopped nuts
    Walnuts, almonds, or pecans add crunch, healthy fats, and flavor.

  • 1 teaspoon baking powder
    Gives the bake a light lift.

  • 1 teaspoon ground cinnamon (optional)
    Adds warmth and aroma.

Step-by-Step Instructions

1. Prepare the Dried Fruit

Place the raisins and dried cranberries in a bowl. Cover them with hot water and let soak for 5 minutes.
Drain thoroughly and set aside. This step softens the fruit and prevents dryness in the bake.

2. Soak the Oats

In a large mixing bowl, combine the rolled oats and water.
Let sit for 5–10 minutes so the oats absorb the liquid and soften slightly.

3. Prepare the Fruit Base

  • Mash the banana until smooth.

  • Grate the apples using a coarse grater.

Add both the mashed banana and grated apples to the soaked oats. Stir well to combine.

4. Add the Eggs

In a separate bowl, lightly whisk the eggs.
Pour them into the oat mixture and stir until evenly incorporated.

5. Build Flavor & Texture

  • Sprinkle in the baking powder and cinnamon.

  • Fold in the soaked cranberries, raisins, and chopped nuts.

Mix gently to distribute everything evenly without overworking the batter.

6. Bake

  • Preheat oven to 180°C (350°F).

  • Lightly grease or line a 9×9-inch baking dish.

  • Pour the mixture into the dish and smooth the top.

Bake for 35–40 minutes, until:

  • The top is lightly golden

  • The center feels firm when gently pressed

Cooling & Serving

Let the bake cool in the pan for 10–15 minutes before slicing.
This allows it to set and makes cleaner slices.

Serve:

  • Warm on its own

  • With plain yogurt or a drizzle of nut butter

  • With fresh fruit on the side

Helpful Tips & Variations

  • Softer Texture: Blend oats briefly before soaking for a smoother result.

  • Dairy-Free: This recipe is naturally dairy-free.

  • Egg-Free Option: Replace eggs with 2 tablespoons ground flaxseed mixed with 5 tablespoons water (let rest 5 minutes).

  • Storage: Store slices in an airtight container in the refrigerator for up to 4 days.

  • Reheating: Warm in the microwave for about 30 seconds.

Christmas Chaos Cake

by

Christmas Chaos Cake

Serves: 12 | Prep time: 45 mins | Bake time: 30-45 mins

Ingredients

For the Spiced Cake Base:

  • 2 cups All-purpose flour

  • 1 ½ tsp Baking powder & ½ tsp Baking soda

  • ½ tsp Salt

  • 1 tsp Cinnamon & ½ tsp Nutmeg

  • 1 cup Granulated sugar & ½ cup Light brown sugar (packed)

  • ¾ cup Unsalted butter (softened)

  • 3 large Eggs (room temperature)

  • 1 tsp Vanilla extract

  • ½ cup Sour cream & ½ cup Buttermilk

The “Chaos” Mix-ins:

  • ½ cup each: Chopped pecans, shredded coconut, mini chocolate chips, and chopped dried cranberries

  • ¼ cup Crushed candy canes (optional)

  • Optional: Red and green gel food coloring for a marbled look.

For the Cream Cheese Frosting:

  • 8 oz Cream cheese (softened)

  • ½ cup Unsalted butter (softened)

  • 3 cups Powdered sugar

  • 1 tsp Vanilla extract

  • 1–2 tbsp Heavy cream (for consistency)

Step-by-Step Instructions

1. Preparation

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan for a sheet cake or two 9-inch round pans for a layered look.

2. Mix Dry and Wet Bases

  • Dry: Whisk together the flour, baking powder, soda, salt, cinnamon, and nutmeg.

  • Creaming: In a large bowl, beat the butter and both sugars until light and fluffy (about 2–3 minutes).

  • Wet: Beat in the eggs one at a time, then mix in the vanilla and sour cream until smooth.

3. Combine and Fold

Gradually add the dry ingredients and the buttermilk to the butter mixture, alternating between them. Mix just until combined—do not overmix. Fold in the pecans, coconut, chocolate chips, cranberries, and candy canes.

  • Pro Tip: If you want the marbled look mentioned in the story, divide the batter before adding mix-ins and tint portions with red and green gel coloring.

4. Bake and Cool

Pour the batter into your prepared pan. Bake for 40–45 minutes (for a 9×13 pan) or until a toothpick comes out clean. Let it cool in the pan for 15 minutes, then move to a wire rack to cool completely.

5. Frost and Decorate

Beat the cream cheese and butter until creamy, then gradually add powdered sugar, vanilla, and heavy cream until fluffy. Spread generously over the cooled cake. Top with extra sprinkles, chocolate drizzle, or more crushed candy canes to lean into the “chaos”.

Chef’s Storage & Serving Tips

  • Make-Ahead: You can bake the cake layers 1–2 days in advance; just wrap them tightly in plastic at room temperature until you are ready to frost.

  • Storage: Store leftovers covered at room temperature for 2 days or in the fridge for up to 5 days.

  • Pairing: This festive dessert pairs beautifully with hot cocoa, eggnog, or a peppermint latte.

Chocolate-Coated Peanut and Cookie Balls (No-Bake)

by

Chocolate-Coated Peanut and Cookie Balls (No-Bake)

Yields: About 30 balls
Prep Time: 20–25 minutes
Chill Time: 30–60 minutes

A no-bake treat that combines crushed cookies, peanuts, and chocolate. Crispy, nutty, and easy to make, these bite-sized balls are perfect for snacks, parties, or homemade gifts.

📋 Ingredients

For the Filling:

  • 500 g (17.6 oz) cookies, crushed

  • 120 g (4.2 oz) peanuts, crushed

  • 120 g (½ cup) sugar

  • 60 g (½ cup) cocoa powder

  • 250 ml (1 cup) milk

  • 150 g (⅔ cup) butter

  • A pinch of vanillin or a few drops of vanilla extract

For the Chocolate Glaze:

  • 80 g (2.8 oz) dark chocolate

  • 80 g (2.8 oz) milk chocolate

  • 20 ml (1½ tbsp) vegetable oil

  • 50 g (1.8 oz) peanuts, chopped

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Filling

  1. Crush Cookies and Peanuts: Crush the cookies into small pieces using a food processor or a rolling pin in a sealed bag. Roughly chop the peanuts and mix them with the crushed cookies in a large bowl.

  2. Make Chocolate Mixture: In a medium saucepan over medium heat, combine the milk, sugar, cocoa powder, and vanilla. Stir continuously until the sugar dissolves completely.

  3. Add Butter: Add the butter to the saucepan and stir until fully melted and smooth.

  4. Combine: Pour the warm chocolate mixture over the crushed cookies and peanuts. Stir thoroughly until everything is evenly coated. The mixture should be thick and sticky enough to form balls.

Step 2: Shape the Balls

  1. Scoop small portions of the mixture and roll them into balls about the size of a walnut.

  2. Place the balls on a tray lined with parchment paper or a silicone mat.

  3. Chill in the refrigerator or freezer for about 30 minutes to firm up.

Step 3: Prepare the Chocolate Glaze

  1. Combine the dark chocolate, milk chocolate, and vegetable oil in a heatproof bowl.

  2. Melt using a double boiler or microwave in 20–30 second intervals, stirring until smooth.

  3. Stir in the chopped peanuts for extra texture.

Step 4: Coat the Balls

  1. Remove the chilled balls from the fridge.

  2. Using a fork or skewer, dip each ball into the chocolate glaze, ensuring it is fully coated.

  3. Place the coated balls back on the tray and chill for 20–30 minutes until the glaze hardens.

Step 5: Serve and Store

  • Serve immediately, or arrange in a box for gifting.

  • Store in an airtight container in the refrigerator for up to 1 week.

  • For longer storage, freeze in an airtight container for up to 1 month.

💡 Tips for Success

  • Nut Variations: Substitute peanuts with almonds, hazelnuts, or walnuts for a different flavor.

  • Texture: Keep cookie pieces slightly larger for a chunkier consistency.

  • Glaze Tip: If you want a shinier coating, add a tiny extra teaspoon of oil to the melted chocolate.

These no-bake chocolate peanut cookie balls are crunchy, chocolaty, and easy to make, with no oven required. Perfect for snacks, dessert tables, or homemade gifts!

Decadent Chocolate Cake with Wine Glaze

by

🍫 Decadent Chocolate Cake with Wine Glaze

Servings: 8–10
Prep Time: 15 minutes
Bake Time: 1 hour
Total Time: 1 hour 15 minutes

A moist, flavorful chocolate cake with a subtle hint of cinnamon, topped with a smooth wine glaze. Perfect for any occasion or a special treat.

📋 Ingredients

For the Cake:

  • 1 box yellow cake mix

  • ¼ cup brown sugar

  • ¼ cup white sugar

  • 1 packet instant vanilla pudding mix

  • 2 teaspoons cinnamon

  • 4 large eggs

  • ¾ cup water

  • ¾ cup vegetable oil

  • ½ cup white wine

For the Wine Glaze:

  • 1 stick (½ cup) unsalted butter

  • 1 cup white sugar

  • ¼ cup white wine

👩‍🍳 Step-by-Step Instructions

Step 1: Preheat the Oven

  1. Preheat the oven to 350°F (175°C).

  2. Grease a bundt pan or cake mold generously with butter or cooking spray.

Step 2: Prepare the Cake Batter

  1. In a large mixing bowl, combine the cake mix, brown sugar, white sugar, vanilla pudding mix, and cinnamon. Mix well.

  2. Add eggs, water, oil, and white wine.

  3. Mix by hand or with an electric mixer until smooth and fully combined.

Step 3: Bake the Cake

  1. Pour the batter evenly into the prepared bundt pan.

  2. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

  3. Remove from the oven and allow the cake to cool in the pan for 5–10 minutes.

Step 4: Prepare the Wine Glaze

  1. While the cake is baking, melt the butter in a small saucepan over medium heat.

  2. Stir in the white sugar and white wine.

  3. Cook, stirring constantly, until the sugar dissolves and the mixture is smooth. Remove from heat.

  4. Optional: Simmer for a few extra minutes for a thicker glaze.

Step 5: Glaze the Cake

  1. Carefully invert the slightly cooled cake onto a serving plate or wire rack.

  2. Pour the warm glaze slowly over the cake, letting it soak and drip down the sides.

Step 6: Serve

  • Allow the cake to cool completely before slicing, or serve slightly warm.

  • Optional: Serve with whipped cream or vanilla ice cream.

💡 Tips & Notes

  • Oil Measurement: Ensure the oil is ¾ cup, not ¾ teaspoon, for proper texture.

  • Wine Choice: Any white wine is fine—dry (Chardonnay) or sweet (Riesling) both work.

  • Storage: Keep leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

🔄 Variations

  • Add ¼ teaspoon espresso powder to intensify chocolate flavor.

  • Substitute the glaze with a simple chocolate ganache for a richer finish.

  • Sprinkle chopped nuts or chocolate chips on top before serving.

Easy Cherry Vanilla Oven Cake

by

🍒 Easy Cherry Vanilla Oven Cake

Serves: 8
Preparation Time: 10 minutes
Baking Time: 30–35 minutes

This cherry vanilla cake is soft, lightly sweet, and simple to prepare. A tender sponge base combined with juicy cherries makes it suitable for everyday baking, family gatherings, or serving with tea.

📋 Ingredients

  • 1½ cups (190 g) all-purpose flour

  • 1 cup (200 g) granulated sugar

  • 3 large eggs

  • ½ cup (115 g) unsalted butter, melted and cooled

  • ½ cup (120 ml) milk

  • 1½ teaspoons baking powder

  • 1 teaspoon vanilla extract

  • A small pinch of salt

  • 1 cup fresh or canned cherries, pitted and well drained

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

  1. Preheat the oven to 350°F (175°C).

  2. Grease a round cake pan or line it with parchment paper.

Step 2: Mix the Wet Ingredients

  1. In a large bowl, whisk the eggs and sugar together.

  2. Continue whisking until the mixture becomes light in color.

  3. Add the melted butter, milk, and vanilla extract.

  4. Whisk until smooth and well combined.

Step 3: Add the Dry Ingredients

  1. Sift the flour, baking powder, and salt into the bowl.

  2. Gently fold the dry ingredients into the wet mixture using a spatula.

  3. Mix only until smooth; avoid overmixing.

Step 4: Add Cherries and Bake

  1. Pour the batter evenly into the prepared pan.

  2. Scatter the cherries over the top.

  3. Place the pan in the oven and bake for 30–35 minutes.

  4. The cake is ready when a toothpick inserted in the center comes out clean.

Step 5: Cool and Serve

  1. Allow the cake to cool in the pan for 10 minutes.

  2. Transfer to a wire rack or serving plate.

  3. Serve as is or lightly dust with powdered sugar if desired.

🧊 Storage Tips

  • Store in an airtight container at room temperature for up to 2 days

  • Refrigerate for up to 5 days if needed

💡 Helpful Notes

  • Drain canned cherries well to prevent excess moisture

  • Gently press cherries into the batter for even distribution

  • Let the cake cool fully before slicing for clean pieces

🔄 Variations

  • Replace cherries with blueberries, raspberries, or sliced peaches

  • Add lemon or orange zest for extra flavor

  • Serve with plain yogurt or whipped cream if desired

Wholesome Carrot Cake (No Refined Flour, No Added Sugar)

by

🥕 Wholesome Carrot Cake (No Refined Flour, No Added Sugar)

Serves: 6 slices
Preparation Time: 15 minutes
Baking Time: 45–50 minutes

This carrot cake is soft, naturally sweet, and easy to prepare using simple ingredients. It relies on oats, fruits, and nuts for structure and flavor, making it suitable for breakfast, snacks, or a light dessert. No special equipment is needed—just a bowl, a spoon, and an oven.

📋 Ingredients

  • 2 cups (200 g) oat flakes

  • 1 teaspoon baking powder

  • 1 cup (240 ml) milk of choice

  • 1 medium carrot, finely grated

  • 1 medium apple, finely grated

  • 4 tablespoons raisins, rinsed and drained

  • ¼ cup (50 g) walnuts, chopped

  • 3 large eggs

  • 2 tablespoons olive oil

  • 4 tablespoons stevia or preferred sweetener

  • ½ teaspoon vanilla flavoring (optional)

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Oats

Place the oat flakes in a mixing bowl. For a softer texture, you may blend them briefly to create a coarse flour.

Step 2: Add Dry Ingredients

Add the baking powder to the oats and mix well to distribute evenly.

Step 3: Prepare Fruits and Vegetables

Grate the carrot and apple using a fine grater. Add them directly to the oat mixture.

Step 4: Add Liquid Ingredients

Crack the eggs into the bowl. Pour in the milk and olive oil. Add the sweetener and vanilla flavoring if using.

Step 5: Mix the Batter

Stir everything together until well combined. The batter will be thick.
Let it rest for 5 minutes so the oats can absorb moisture.

Step 6: Add Raisins and Nuts

Gently fold in the raisins and chopped walnuts until evenly distributed.

Step 7: Prepare the Baking Tin

Line an 18 cm (7-inch) round cake tin with parchment paper or lightly grease it.

Step 8: Bake

  1. Preheat the oven to 180°C (360°F).

  2. Pour the batter into the prepared tin and smooth the top.

  3. Bake for 45–50 minutes, until the top is set and lightly golden.

  4. Insert a toothpick into the center; it should come out clean.

Step 9: Cool and Serve

Remove the cake from the oven and allow it to cool completely before slicing.

🍽️ Serving Ideas

  • Serve warm or chilled

  • Pair with plain yogurt or fresh fruit

  • Slice into smaller portions for snacks or packed meals

🧊 Storage Tips

  • Store in an airtight container in the refrigerator for up to 5 days

  • Individual slices can be frozen for up to 2 months

  • Warm briefly before serving if desired

💡 Helpful Notes

  • Walnuts can be replaced with seeds for a nut-free version

  • Raisins may be replaced with chopped dates

  • Apples with natural sweetness work best

No-Bake Banana Chocolate Walnut Cake

by

🍌🍫 No-Bake Banana Chocolate Walnut Cake

Serves: 6–8 people
Preparation Time: 15 minutes
Chilling Time: 2–4 hours

This No-Bake Banana Chocolate Walnut Cake is smooth, rich, and naturally satisfying. It comes together quickly without using an oven, making it perfect for warm days, quick desserts, or special family treats. The combination of banana, chocolate, and walnuts creates a balanced texture and flavor everyone enjoys.

📋 Ingredients

  • 2 large ripe bananas, mashed until smooth

  • 1 cup (300 g) condensed milk

  • 1 tablespoon cocoa powder

  • 7 oz (200 g) digestive biscuits or graham crackers, crushed into fine crumbs

  • ½ cup walnuts, roughly chopped

Optional Topping

  • 1 additional banana, thinly sliced for decoration

  • Extra chopped walnuts or a light dusting of cocoa powder (optional)

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Chocolate Banana Mixture

  1. Place a medium saucepan over low heat.

  2. Add the condensed milk and cocoa powder.

  3. Stir continuously until the mixture becomes smooth and evenly blended.

  4. Add the mashed bananas.

  5. Continue stirring gently for 2–3 minutes until the mixture thickens slightly.

  6. Remove from heat and allow it to cool for a minute.

Step 2: Add Crunch and Texture

  1. Add the crushed biscuits to the warm mixture.

  2. Add the chopped walnuts.

  3. Fold everything together gently until all crumbs are evenly coated.

  4. The mixture should be thick and easy to shape.

Step 3: Shape the Cake

  1. Lightly grease an 8×8-inch baking dish or line it with parchment paper.

  2. Transfer the mixture into the dish.

  3. Press it down firmly using the back of a spoon or spatula.

  4. Smooth the surface evenly.

Step 4: Decorate

  1. Arrange banana slices neatly across the top.

  2. Sprinkle extra walnuts or cocoa powder if desired.

  3. Press lightly so the topping stays in place.

Step 5: Chill and Serve

  1. Place the dish in the refrigerator.

  2. Chill for at least 2 to 4 hours, or until firm.

  3. Once set, slice into squares or rectangles.

  4. Serve cold for best texture and flavor.

🌟 Helpful Tips

  • Fresh Appearance: If preparing ahead, lightly brush banana slices with a small amount of lemon juice to help maintain their color.

  • Extra Smooth Finish: A thin layer of melted chocolate can be spread on top before decorating for added richness.

  • Nut Options: Pecans or hazelnuts can be used instead of walnuts for a different texture.

Healthy Blueberry Yogurt, A light, protein-packed treat perfect for mornings or snacks.

by

Servings: 2
Total Time: 10 minutes
Difficulty: Easy
Calories per Serving: ~180 kcal
Macros per Serving (approx.): Protein 18g / Carbs 8 g / Fat 7 g / Fiber 3 g

Get updates on the latest posts and more from tacosbellmenu. us straight to your inbox.

Why You’ll Love This Blueberry Yogurt Parfait

Looking for a quick, nutrient-packed breakfast or snack that’s as delicious as it is healthy? This Blueberry Yogurt Parfait combines creamy yogurt, fresh blueberries, and crunchy low-carb toppings for a satisfying, energizing treat.

Perfect for keto, low-carb, high-protein, and low-calorie diets, it’s a versatile dish that can be prepped in minutes and enjoyed anytime. Each spoonful offers a balance of protein, healthy fats, and antioxidants, keeping you full and focused without the sugar spike.

Whether you’re meal prepping for the week or enjoying a last-minute breakfast, this parfait is refreshing, guilt-free, and completely diet-friendly.

What Makes This Parfait So Special

  • Sensory Appeal: Creamy yogurt, juicy blueberries, and a crunchy nut topping create a perfect textural contrast.
  • Flavor Highlight: Sweet and tangy berries pair beautifully with the richness of Greek yogurt.
  • Diet Benefits: Low in carbs, high in protein, keto-approved, and portion-controlled for WW and low-calorie diets.

Subscribe to tacosbellmenu.us!

Get updates on the latest posts and more from tacosbellmenu. us straight to your inbox.

Ingredients Needed

Base Layer:

  • 1 cup Greek yogurt (full-fat for Keto, non-fat for low-cal/WW)
  • 1 tsp vanilla extract
  • 1–2 tsp low-carb sweetener (erythritol, stevia, or monk fruit, optional)

Fruit Layer:

  • ½ cup fresh blueberries (or frozen, thawed and drained)

Crunchy Topping:

  • 2 tbsp chopped almonds or walnuts (toasted for extra flavor)
  • 1 tsp chia seeds (optional for added fiber and texture)

How to Make Our Blueberry Yogurt Parfait

  1. Prepare the yogurt: In a small bowl, mix Greek yogurt with vanilla extract and your sweetener of choice until smooth.
  2. Layer the parfait: In serving glasses or jars, start with a layer of yogurt, followed by a layer of fresh blueberries. Repeat to create two layers.
  3. Add the crunch: Sprinkle chopped nuts and chia seeds over the top for texture and extra nutrition.
  4. Serve immediately or refrigerate for up to 1 hour to chill. Perfect for on-the-go breakfasts or quick snacks.

Storage & Serving Suggestions

  • Storing: Keep refrigerated in a covered container or jar for up to 24 hours. Best enjoyed fresh.
  • Freezing: Not recommended, as yogurt may separate when thawed.
  • Serving Pairings: Pair with a cup of green tea or black coffee for a complete, balanced breakfast.

Tips & FAQs

Q: Can I use other berries?
A: Yes! Strawberries, raspberries, or blackberries work well and keep it low-carb.

Q: Can I make it vegan?
A: Substitute Greek yogurt with unsweetened coconut yogurt for a vegan-friendly option.

Subscribe to tacosbellmenu.us!

Get updates on the latest posts and more from tacosbellmenu. us straight to your inbox.

Q: How can I increase protein further?
A: Add a scoop of vanilla protein powder to the yogurt before layering.

Q: Can I prepare this ahead of time?
A: Yes! Assemble in jars the night before for an easy grab-and-go breakfast.

Q: Is it suitable for keto?
A: Absolutely! Use full-fat Greek yogurt, low-carb sweetener, and nuts for a keto-friendly parfait.

Easy Homemade Strawberry Trifle Recipe – Layered Summer Dessert

by

Welcome to Chef Emma’s kitchen, where elegance meets simplicity! This delight is a true showstopper, perfect for any gathering or a sweet weekend treat. Layers of fluffy sponge cake, sweet strawberry jam, fresh vibrant strawberries, and luscious whipped cream come together in a symphony of flavors and textures that will tantalize your taste buds. It’s a dessert that not only looks incredible but is also incredibly easy to assemble, making you look like a culinary genius with minimal effort!

 

📜 Ingredients

2 pounds fresh ripe strawberries, hulled and sliced (reserve some whole for garnish)

1/4 cup granulated sugar

1 tablespoon fresh lemon juice (optional, enhances strawberry flavor)

1 pound vanilla sponge cake or pound cake, store-bought or homemade, cut into 1-inch cubes

1 cup good-quality strawberry jam or preserves

2 cups heavy cream, very cold

1/2 cup powdered sugar (confectioners’ sugar)

1 teaspoon pure vanilla extract

Fresh mint leaves for garnish

📝 Instructions

  1. In a medium bowl, combine the sliced strawberries with the granulated sugar and lemon juice (if using). Gently stir and let them sit for at least 15-20 minutes to macerate, releasing their delicious juices.
  2. While the strawberries are macerating, prepare your whipped cream. In a large, chilled bowl using an electric mixer with a whisk attachment (or a hand whisk), beat the very cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.
  3. To assemble the trifle, choose a large, clear glass trifle bowl (about 3-4 quart capacity) for best presentation.
  4. Start by arranging a layer of half the sponge cake cubes at the bottom of the bowl. Gently press them down to create an even base.
  5. Spoon half of the strawberry jam over the cake layer, spreading it evenly.
  6. Next, spoon half of the macerated strawberries (including their juices) over the jam.
  7. Top with a generous layer of half of the freshly whipped cream, spreading it to cover the strawberries.
  8. Repeat the layers: add the remaining cake cubes, followed by the rest of the strawberry jam, then the remaining macerated strawberries.
  9. Finish with the remaining whipped cream, creating beautiful swirls or peaks on top.
  10. Garnish the trifle spectacularly with the reserved whole strawberries (and any extra sliced ones) and fresh mint leaves for a pop of color.
  11. Refrigerate the trifle for at least 2-4 hours, or preferably overnight, to allow the flavors to meld and the cake to soak up all the delicious juices. Serve chilled.

💡 Chef’s Tips

  • Make Ahead Magic: This trifle is even better when made a day in advance! The flavors deepen, and the cake becomes wonderfully moist. Just add the final mint garnish just before serving.
  • Berry Bliss: Feel free to mix and match your berries! Raspberries or blueberries would be a fantastic addition alongside or instead of strawberries for a mixed berry trifle.

10-Minute No-Bake Chocolate Cheesecake

by

10-Minute No-Bake Chocolate Cheesecake

Ingredients

The Base:

  • 200 g Biscuits (Digestives, Graham crackers, or Oreo-style cookies), finely crushed

  • 1 tbsp Bitter cocoa powder

  • 100 g Unsalted butter, melted

The Chocolate Cream:

  • 600 g Spreadable cream cheese or Mascarpone (at room temperature)

  • 100 g Dark chocolate, melted and slightly cooled

  • 80 g Powdered sugar (adjust to taste)

  • 1 tsp Vanilla extract

  • Optional: 200 ml heavy whipping cream (if you want a lighter, fluffier texture)

Topping:

  • Grated dark chocolate or chocolate shavings

Instructions

  1. Prepare the Base: In a medium bowl, mix the crushed biscuits with the cocoa powder. Pour in the melted butter and stir until it looks like wet sand.

  2. Press the Crust: Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan lined with parchment paper. Use the back of a spoon to level it. Pop it in the freezer for 5 minutes while you make the filling.

  3. Mix the Cream: In a large bowl, beat the cream cheese (or mascarpone) with the powdered sugar and vanilla until smooth.

  4. Add Chocolate: Slowly pour the melted chocolate into the cream cheese mixture while whisking constantly to prevent lumps. Note: If using heavy cream, whip it separately to soft peaks and fold it in now.

  5. Assemble: Pour the chocolate cream over the chilled biscuit base and smooth the top with a spatula.

  6. Chill: Though the prep takes 10 minutes, let it set in the fridge for at least 4 hours (or 1 hour in the freezer if you are in a rush) to ensure clean slices.

  7. Serve: Finish with a generous layer of grated chocolate shavings before serving.

Creamy Pineapple Pastry Cake

by

Creamy Pineapple Pastry Cake

Ingredients

The Pastry:

  • 500 g Puff pastry dough (store-bought or homemade)

  • 3 tbsp Sugar (for sprinkling)

  • Powdered sugar (for dusting)

The Filling:

  • 300 g Canned pineapple, drained and chopped into small cubes

  • 500 ml Whole milk

  • 4 Egg yolks

  • 100 g Sugar

  • 40 g Cornstarch

  • 1 tsp Vanilla extract or cinnamon (to match your “Cinnamon Twists” theme)

  • Optional: 100 g whipped cream (to fold into the custard for a lighter “Diplomat Cream”)

Instructions

1. Bake the Pastry Layers

  • Preheat your oven to 200°C (400°F).

  • Roll out the puff pastry and cut two circles (or squares) to fit your pan.

  • Place them on a baking sheet lined with parchment paper. Prick one layer thoroughly with a fork (this will be the bottom).

  • For the top layer, score it lightly into portions (like the diamonds seen in the photo) to make it easier to cut later. Sprinkle with 3 tbsp of sugar.

  • Bake for 15–20 minutes until golden brown and puffed. Let cool completely.

2. Prepare the Custard (Pastry Cream)

  • In a saucepan, heat the milk and vanilla (or a cinnamon stick) until it just begins to simmer.

  • In a separate bowl, whisk the egg yolks, sugar, and cornstarch until pale.

  • Slowly pour half of the hot milk into the egg mixture while whisking constantly to temper the eggs.

  • Pour the mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until it thickens into a thick custard.

  • Remove from heat, stir in the chopped pineapples, and let it cool completely. (Fold in whipped cream now if using).

3. Assembly

  • Place the flat pastry layer at the bottom of a springform pan.

  • Pour the pineapple custard mixture over the base and smooth it out.

  • Place the pre-scored pastry layer on top.

  • Refrigerate for at least 4 hours to allow the cream to set firmly.

4. Finishing Touches

  • Dust the top generously with powdered sugar before serving.

  • Serve alongside Rose-Infused Tea: Simply steep your favorite black or green tea with dried culinary rosebuds for 3–5 minutes.

Lemon & Cheese Fridge Tart

by

Lemon & Cheese Fridge Tart

A creamy, tangy, no-bake layered dessert.

Ingredients

  • Base & Middle Layer: 1 packet (200g) Tennis Biscuits (or Graham crackers/Digestives if Tennis Biscuits are unavailable)

  • The Cream:

    • 397g (1 tin) Sweetened Condensed Milk

    • 280g Full Fat Soft Cheese (e.g., Philadelphia) or Smooth Cottage Cheese

    • 300ml Double Cream (Heavy Cream)

    • Juice of 2 fresh Lemons (adjust to taste for tanginess)

    • ½ tsp Vanilla Extract

  • Topping: Glacé cherries (as pictured) or crushed biscuit crumbs

Instructions

  1. Prepare the Filling:

    • In a large mixing bowl, whisk together the condensed milk and the soft cheese until the mixture is completely smooth and no lumps remain.

    • Pour in the double cream. Whisk steadily until the mixture begins to thicken.

    • Add the vanilla extract and the lemon juice. Whisk again briefly. The acidity in the lemon juice will react with the condensed milk to help set the tart.

    • Tip: Stop whisking as soon as it reaches a thick, spreadable consistency. Over-whisking will cause the cream to separate and become buttery.

  2. Layer the Tart:

    • Line the bottom of a square or rectangular glass dish with a single layer of Tennis Biscuits. You may need to break some to fit the corners.

    • Carefully spread half of the cream mixture over the biscuits, smoothing it out to the edges.

    • Add a second layer of Tennis Biscuits on top of the cream.

    • Spread the remaining half of the cream mixture over the second layer of biscuits.

  3. Decorate:

    • Place glacé cherries on top in a grid pattern (as seen in your photo) so each square slice gets a cherry.

  4. Chill and Set:

    • For a quick set, place the tart in the freezer for 1 hour.

    • Transfer to the fridge for at least 4 hours (overnight is best) to allow the biscuits to soften slightly and the flavors to meld.

Baklava Bundt Cake 🍯🌰

by

Baklava Bundt Cake 🍯🌰

Serves: 8–10
Prep Time: 20 minutes
Bake Time: 40 minutes

This Baklava Bundt Cake brings together the cozy flavors of classic baklava with the ease of a tender bundt cake. Don’t let the steps worry you—each part is simple, and the final result is absolutely worth it. A buttery pistachio-walnut layer bakes right into the cake, then gets finished with a glossy honey drizzle that soaks in beautifully.

🥜 Nut Topping

  • ¼ cup butter

  • ½ cup pistachios, roughly chopped

  • ½ cup walnuts, roughly chopped

  • ¼ cup brown sugar

  • 2 tablespoons corn syrup

  • Pinch of cinnamon

🍰 Cake Batter

  • 1 box (14.25 oz) white cake mix

  • 3 large eggs

  • ½ cup butter, melted

  • 1 cup buttermilk

🍯 Honey Sauce

  • ¾ cup sugar

  • 2 teaspoons lemon juice

  • 1 tablespoon water

  • ⅓ cup honey

🧁 Instructions

1. Prepare the Pan

Preheat your oven to 325°F (165°C). Generously grease a standard bundt pan, making sure to coat all the grooves well. Set aside.

2. Make the Nut Topping

In a small saucepan over medium heat, combine the butter, pistachios, walnuts, brown sugar, corn syrup, and cinnamon. Stir and cook for 2–3 minutes, just until the butter melts and the sugar dissolves.
Pour the mixture into the bottom of the prepared bundt pan and spread it evenly.

3. Mix the Cake Batter

In a large bowl, whisk together the cake mix, eggs, melted butter, and buttermilk until just smooth. Avoid overmixing.
Carefully pour the batter over the nut mixture in the bundt pan.

4. Bake

Bake for 38–42 minutes, or until a toothpick inserted into the cake comes out clean. Remove from the oven and let the cake rest.

5. Prepare the Honey Sauce

While the cake is baking, combine the sugar, lemon juice, and water in a small saucepan. Cook over medium heat for 4–5 minutes, stirring until the sugar dissolves.
Stir in the honey and cook for 1 more minute, then remove from heat and allow the sauce to cool slightly and thicken.

6. Finish & Serve

Let the cake cool in the pan for about 12 minutes, then carefully invert it onto a serving plate.
Drizzle the cooled honey sauce generously over the top, allowing it to soak into the cake.

Simple 10-Minute Prep Apple Sponge Cake

by

Simple 10-Minute Prep Apple Sponge Cake

This recipe is prized for its “high rise” and the way the sugar creates a slightly crunchy meringue-like top.

Ingredients

  • Apples: 3–4 large (Tart varieties like Granny Smith or Honeycrisp work best)

  • Eggs: 3 large

  • Sugar: 200 g

  • Butter: 120 g (melted and slightly cooled)

  • All-Purpose Flour: 200 g

  • Baking Powder: 1 tsp

  • Vanilla Extract: 1 tsp

  • Cinnamon: 1 tsp (optional, for tossing with apples)

  • Pinch of salt

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 180°C (350°F). Line a baking pan (approx. 9×9 inch or similar) with parchment paper, just like in your photo.

  2. Prepare the Apples: Core and slice the apples into bite-sized chunks or thin wedges. Spread them evenly across the bottom of the lined baking pan. If you like extra flavor, toss them with a little cinnamon beforehand.

  3. Mix the Batter:

    • In a large bowl, beat the eggs and sugar together with a mixer for about 3–5 minutes until the mixture is pale, thick, and has doubled in volume. This is the secret to the “husband-approved” fluffiness!

    • Slowly pour in the melted butter and vanilla, whisking gently.

    • Sift in the flour, baking powder, and salt. Fold gently with a spatula until just combined so you don’t deflate the eggs.

  4. Bake: Pour the batter over the apples (as shown in your image), ensuring it seeps down into the gaps. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

  5. Serve: Let it cool for at least 10 minutes before slicing. It is excellent served warm with a scoop of vanilla ice cream.

Dreamy Cream Cheese Chocolate Pound Cake

by

Dreamy Cream Cheese Chocolate Pound Cake

This recipe creates a dense, velvety crumb thanks to the cream cheese, and using a high-quality dark chocolate makes all the difference in the depth of flavor.

Ingredients

For the Cake:

  • Dark Chocolate: 2 ounces, chopped

  • Flour: 3/4 cup (105 g) all-purpose gluten-free flour

  • Xanthan Gum: 1/2 teaspoon (omit if your blend has it)

  • Cornstarch: 1/4 cup (36 g)

  • Cocoa Powder: 1/2 cup Dutch-processed cocoa

  • Baking Powder & Salt: 1/2 tsp baking powder + 1/4 tsp salt

  • Butter: 1/2 cup (1 stick) unsalted, softened

  • Cream Cheese: 4 ounces, softened

  • Sugar: 1 1/4 cups granulated sugar

  • Eggs: 3 large, room temperature

  • Vanilla: 1 teaspoon vanilla extract

For the Chocolate Glaze:

  • 4 ounces dark chocolate, chopped

  • 1/2 cup heavy cream

Instructions

  1. Prep: Preheat your oven to 325°F (165°C). Grease and flour a standard loaf pan (approximately 9×5 inches).

  2. Melt Chocolate: Melt the 2 ounces of chopped chocolate in the microwave in 20-second bursts, stirring until smooth. Set aside to cool slightly.

  3. Dry Ingredients: In a medium bowl, whisk together the flour, xanthan gum, cornstarch, cocoa powder, baking powder, and salt.

  4. Cream Butter & Cheese: In a large bowl or stand mixer, beat the softened butter and cream cheese together until smooth. Add the sugar and beat on high speed for about 3–4 minutes until very light and fluffy.

  5. Add Eggs: Add eggs one at a time, beating well after each addition. Mix in the melted chocolate and vanilla extract.

  6. Combine: Turn the mixer to low and gradually add the dry ingredients. Mix just until combined—do not overmix, or the cake may become too dense.

  7. Bake: Pour the batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

  8. Cool: Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

  9. Glaze: Heat the heavy cream until simmering, then pour it over the 4 ounces of chopped chocolate. Let it sit for 2 minutes, then stir until glossy. Pour over the cooled cake.

Easy & Healthy Oatmeal Apple Loaf

by

Easy & Healthy Oatmeal Apple Loaf

No Refined Sugar • No White Flour • Naturally Sweetened

This wholesome oatmeal apple loaf is soft, moist, and naturally sweet from fruits alone. It’s perfect for breakfast, tea time, or a healthy snack. Packed with oats, apples, bananas, dried fruits, and nuts, it’s both nourishing and satisfying.

🥧 Ingredients

  • 1 cup fine rolled oats (or oat flour)

  • 3 medium apples, peeled and grated or finely chopped

  • ½ cup water

  • 1 ripe banana, mashed

  • 3.5 oz (100 g) dried blueberries

  • 3.5 oz (100 g) raisins

  • 2 large eggs

  • 1 teaspoon baking powder

  • 1 teaspoon cinnamon powder (optional, for warmth and flavor)

  • ½ cup mixed nuts, chopped (almonds, walnuts, or your choice)

🥣 Instructions

  1. Prepare the Oats
    If using rolled oats, blend them into a fine flour using a blender or food processor. Set aside.

  2. Cook the Apples
    Add the grated apples and water to a saucepan. Cook on medium heat for 5–7 minutes until soft and slightly thick. Remove from heat and let cool slightly.

  3. Mix Wet Ingredients
    In a large bowl, mash the banana. Add the eggs and whisk well. Stir in the cooked apples.

  4. Combine Dry Ingredients
    Add oat flour, baking powder, cinnamon, dried blueberries, raisins, and chopped nuts to the wet mixture. Mix until fully combined.

  5. Prepare for Baking
    Line or lightly grease a loaf pan. Pour in the batter and smooth the top. Sprinkle extra nuts on top if desired.

  6. Bake
    Bake in a preheated oven at 180°C (350°F) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool & Serve
    Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!

🍽 Serving Suggestions

  • Serve warm with yogurt and fresh blueberries

  • Enjoy plain with tea or coffee

  • Store in the refrigerator for up to 5 days