Chickpea Flour Pancakes with Apple Filling

Prep Time: 10 minutes
Cook Time: 10–12 minutes
Servings: 8–10 small pancakes
Difficulty: Easy

These pancakes are made with chickpea flour and yogurt, giving them a soft texture and mild flavor. They are filled with lightly cooked apples and cooked in a pan until golden.

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Ingredients

Pancake Batter

• 2 large eggs

• 2 tablespoons sugar

• 1 cup (250 ml) plain yogurt

• 1¾ cups (250 g) chickpea flour

• 1 teaspoon baking soda

• Pinch of salt

Apple Filling

• 2 medium apples, peeled and diced

• 1 tablespoon butter

• 1 tablespoon sugar (optional)

For Cooking

• Butter or oil, for greasing the pan

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Equipment

• Mixing bowls

• Whisk or spoon

• Frying pan or skillet

• Knife and cutting board

• Spoon or piping bag

• Spatula

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Instructions

1. Prepare the Batter

1. In a large bowl, add the eggs and sugar. Whisk until combined.

2. Add the yogurt and salt. Mix until smooth.

3. Stir in the baking soda.

4. Gradually add the chickpea flour while mixing to form a smooth, thick batter.
   Set aside for 5 minutes.

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2. Prepare the Apple Filling

1. Peel and dice the apples into small cubes.

2. Heat butter in a pan over medium heat.

3. Add the apples and sugar (if using).

4. Cook for 5–7 minutes, stirring, until apples become soft and lightly golden.

5. Remove from heat and let cool slightly.

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3. Cook the Pancakes

1. Lightly grease a skillet and heat over medium-low heat.

2. Spoon or pipe small rounds of batter onto the pan.

3. Place a small spoon of apple filling in the center of each pancake.

4. Cover the filling with a little more batter.

5. Cook for 2–3 minutes per side, until golden brown and cooked through.

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Serving Suggestions

• Serve warm with honey or maple syrup

• Sprinkle with powdered sugar

• Add yogurt or fresh fruit on top

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Storage

• Store cooked pancakes in the refrigerator for up to 2 days

• Reheat in a pan or microwave

• Best served fresh

Cinnamon Sugar Donut Muffins

Servings: 12 muffins
Prep Time: 10 minutes
Bake Time: 15–18 minutes
Total Time: 25 minutes
Difficulty: Easy

These baked muffins have a soft, cake-like texture and are finished with a cinnamon coating for a donut-style flavor.

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Ingredients

For the Muffins

• 2 cups almond flour

• 2 tablespoons coconut flour

• 1½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¼ cup granulated erythritol or other granulated sweetener

• 2 large eggs

• ⅓ cup plain Greek yogurt or sour cream

• ¼ cup unsweetened almond milk (or regular milk)

• 1 teaspoon vanilla extract

• 1 tablespoon melted butter or olive oil

For the Cinnamon Coating

• 2 tablespoons melted butter or olive oil

• ¼ cup granulated erythritol or other granulated sweetener

• 1½ teaspoons ground cinnamon

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Equipment

• Mixing bowls

• Whisk

• Muffin tin (12-cup)

• Paper liners or cooking spray

• Pastry brush

• Cooling rack

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Instructions

1. Preheat the oven
   Set oven to 350°F (175°C).
   Line a 12-cup muffin tin with paper liners or lightly grease it.

2. Mix dry ingredients
   In a large bowl, whisk together:

   • Almond flour

   • Coconut flour

   • Baking powder

   • Baking soda

   • Salt

   • Sweetener

3. Mix wet ingredients
   In a separate bowl, whisk:

   • Eggs

   • Greek yogurt

   • Almond milk

   • Vanilla extract

   • Melted butter or olive oil

4. Combine batter
   Add the wet mixture to the dry mixture.
   Stir gently until just combined.
   Do not overmix; batter should be thick and smooth.

5. Fill muffin cups
   Divide batter evenly among muffin cups, filling each about ¾ full.

6. Bake
   Bake for 15–18 minutes, or until:

   • Tops are lightly golden

   • A toothpick inserted in the center comes out clean

7. Cool
   Let muffins cool in the pan for 5 minutes, then transfer to a rack.

8. Prepare coating
   In a small bowl, mix:

   • Sweetener

   • Cinnamon

9. Coat muffins
   Brush each muffin lightly with melted butter or oil.
   Roll in the cinnamon mixture until evenly coated.

10. Serve
    Serve warm or at room temperature.

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Storage

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

• Refrigerate up to 5 days

• Freeze (uncoated) for up to 1 month

• Reheat gently and coat before serving

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Optional Variations

• Add nutmeg (¼ teaspoon) for extra spice

• Add chopped nuts to the batter

• Add a vanilla glaze instead of cinnamon coating

Creamy Blender Dessert (No-Bake, No-Cook)

Prep Time: 10 minutes
Chill Time: 1–2 hours
Servings: 6–8 small cups
Difficulty: Very easy

This creamy dessert is made entirely in a blender and set in the refrigerator. It has a smooth texture with small chocolate crunch pieces inside.

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Ingredients

• 1 can sweetened condensed milk (395 g / 14 oz)

• 200 ml (¾ cup) heavy cream or table cream

• 100 ml (⅖ cup) cold milk

• 200 ml (¾ cup) whipped cream (cold)

• 1 packet passion fruit flavored powdered drink mix

• 90 g (about ¾ cup) chocolate sprinkles

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Equipment

• Blender

• Mixing spoon or spatula

• Measuring cup

• Serving cups or small bowls

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Instructions

1. Prepare the blender mixture
   Add the following to the blender:

   • Heavy cream

   • Sweetened condensed milk

   • Whipped cream

   • Milk

   • Passion fruit powdered drink mix

2. Blend
   Blend on medium speed for about 4–5 minutes, until the mixture becomes:

   • Smooth

   • Thick

   • Fully combined with no lumps

3. Add chocolate sprinkles
   Pour the blended mixture into a bowl.
   Add the chocolate sprinkles and gently mix with a spoon or spatula.
   Do not stir hard, so the sprinkles keep their shape and texture.

4. Portion the dessert
   Divide the mixture into individual cups (about 250 ml / 8 oz each).

5. Chill
   Place the cups in the refrigerator for at least 1 hour (2 hours for a firmer texture).

6. Serve
   Once chilled and set, the dessert is ready to serve.

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Optional Garnishes

• Extra whipped cream on top

• Chocolate shavings

• Crushed biscuits

• Fresh fruit slices

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Flavor Variations

You can replace the passion fruit drink mix with:

• Strawberry

• Pineapple

• Lemon

• Mango

Use the same amount (1 packet).

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Storage

• Keep refrigerated

• Best consumed within 2–3 days

• Do not freeze (texture may change)

No-Sugar-Added Oat & Fruit Energy Bars

• Prep time: 5 minutes

• Setting time: 30–60 minutes (fridge)

• Yields: 8–10 bars

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Ingredients

• 1 cup (80g) Rolled oats

• 3/4 cup (100g) Raisins

• 3/4 cup (80g) Walnuts, roughly chopped

• 100g (3.5 oz) Dried apricots, chopped

• 1 medium Ripe banana, mashed

• 100g (3.5 oz) Dark chocolate (sugar-free), chopped

• 1 tsp Coconut oil (for the chocolate glaze)

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Instructions

1. Prepare the Base: In a large mixing bowl, combine the rolled oats, chopped walnuts, chopped apricots, and raisins. Mix well to distribute the fruit.

2. Bind: Add the mashed banana to the dry ingredients. Stir thoroughly until everything is evenly coated and the mixture sticks together. If it feels too dry, add another tablespoon of mashed banana.

3. Shape: Line a small rectangular container or baking dish with parchment paper. Transfer the mixture into the dish and press down firmly with the back of a spoon or a spatula to create an even, compact layer.

4. Melt Chocolate: Place the chopped dark chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until completely smooth.

5. Glaze: Pour the melted chocolate over the oat base and spread it evenly to the edges.

6. Chill & Cut: Place the dish in the refrigerator for at least 30–60 minutes until the chocolate has hardened and the bars are firm. Lift the parchment paper out of the dish and slice into bars using a sharp knife.

No-Bake 3-Ingredient Milk Pudding

Smooth • Creamy • Simple Custard-Style Dessert

This easy milk pudding is a soft, creamy dessert made with just milk, sugar, and eggs. It sets gently in the refrigerator and has a smooth, comforting texture similar to classic custard. With careful low-heat cooking and constant stirring, you get a silky pudding without baking or complicated steps.

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Recipe Overview

• Prep Time: 5 minutes

• Cook Time: 10–15 minutes

• Chill Time: 2–3 hours

• Servings: 4 small bowls

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Ingredients

Main Ingredients

• 2 cups (500 ml) milk

• ⅓ cup (70 g) sugar

• 2 large eggs

Optional (Recommended)

• 1 teaspoon vanilla extract
  (adds aroma and smooth flavor)

Optional Toppings

• Chopped peanuts or walnuts

• Caramel drizzle

• Fresh fruit

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Equipment Needed

• Medium saucepan

• Whisk or silicone spatula

• Fine-mesh strainer

• Serving bowls or ramekins

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Step-by-Step Instructions

1. Mix the Eggs and Sugar

• Place the saucepan on the counter (do not heat yet)

• Add eggs and sugar

• Whisk until the sugar is mostly dissolved and the mixture looks slightly pale and smooth

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2. Add the Milk

• Slowly pour the milk into the egg mixture

• Whisk continuously to keep everything smooth

• Add vanilla extract if using

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3. Cook Gently

• Place the saucepan over low heat

• Stir constantly using a whisk or spatula

• Scrape the bottom and sides of the pan to prevent sticking

 Important: Keep the heat low. High heat can cause the eggs to cook unevenly.

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4. Thicken the Pudding

• Continue stirring for 10–12 minutes

• The mixture will gradually thicken

• It is ready when it:

  • Coats the back of a spoon

  • Looks creamy but still pours easily

(It will firm up more as it cools.)

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5. Strain for Smoothness

• Remove from heat

• Pour the mixture through a fine strainer into a bowl or jug

• This step ensures a silky, lump-free texture

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6. Chill and Set

• Pour the pudding into serving bowls or ramekins

• Let cool at room temperature for about 20 minutes

• Cover and refrigerate for 2–3 hours, until fully set

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7. Serve

• Serve chilled

• Add nuts, caramel, or fruit just before serving if desired

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Texture & Flavor

• Texture: Smooth, soft, custard-like

• Flavor: Lightly sweet, creamy, comforting

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Helpful Tips

• Stir continuously for best texture

• Never let the mixture boil

• Use room-temperature eggs for smoother blending

• For extra richness, replace ¼ cup of milk with cream

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Optional Variation (Firmer Texture)

If you prefer a firmer, pudding-style set:

• Mix 1 tablespoon cornstarch into the cold milk before heating

• Proceed with the recipe as written

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Storage

• Store covered in the refrigerator

• Best enjoyed within 2 days

Chocolate Cream Dream Cake

Ingredients

The Cake

• 1 + 1/4 cups (150g) All-purpose flour

• 1/3 cup (30g) Unsweetened cocoa powder

• 2 tsp (8g) Baking powder

• 1/4 tsp (1g) Salt

• 1/2 cup (120g) Milk (room temp)

• 1/4 cup (55g) Vegetable oil

• 1 tsp (5g) Vanilla extract

• 4 Large eggs (separated into yolks and whites)

• 1 cup (200g) Granulated sugar

The Soaking Syrup

• 1/3 cup (80g) Heavy cream

• 2 tbsp (25g) Granulated sugar

• 1 tbsp (6g) Unsweetened cocoa powder

• 2/3 cup (160g) Milk

The Filling

• 1 + 1/3 cups (200g) Milk chocolate (melted and cooled slightly)

• 1 + 1/3 cups (300g) Cream cheese (room temp)

• 1 cup (240g) Heavy cream (cold)

The Ganache

• 1 cup (150g) Milk chocolate

• 1/3 cup (80g) Heavy cream

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Instructions

1. Prepare the Cake Base

• Preheat your oven to 350°F (180°C). Grease and line a rectangular baking pan (approx. 9×13 inch) with parchment paper.

• Whisk Dry Ingredients: Sift the flour, cocoa powder, baking powder, and salt together in a bowl.

• Mix Liquids: In a separate bowl, whisk the egg yolks with the milk, oil, and vanilla extract until smooth.

• Beat Egg Whites: In a clean bowl, beat the egg whites while gradually adding the sugar. Continue beating until stiff peaks form.

• Combine: Gently fold the yolk mixture into the dry ingredients. Finally, gently fold in the whipped egg whites in three batches to keep the batter airy.

• Bake: Pour into the pan and bake for 25–30 minutes. Let it cool completely, then slice the cake horizontally into two even layers.

2. Make the Soaking Syrup

• In a small saucepan, combine the heavy cream, sugar, cocoa powder, and milk.

• Bring to a simmer over medium heat, stirring until the sugar and cocoa are dissolved.

• Remove from heat and let it cool.

3. Prepare the Creamy Filling

• Beat Cream Cheese: Whisk the room-temperature cream cheese until smooth and fluffy.

• Add Chocolate: Pour in the melted milk chocolate and mix until combined.

• Whip Cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.

• Fold: Gently fold the whipped cream into the chocolate-cheese mixture until you have a uniform, light mousse.

4. Assemble the Cake

• Place the bottom layer of the cake back into the baking pan or on a serving tray.

• Soak: Brush or pour half of the cocoa syrup evenly over the cake layer.

• Layer: Spread all of the creamy filling over the soaked base.

• Top: Place the second cake layer on top and soak it with the remaining syrup. Refrigerate for at least 1 hour to set.

5. Add the Ganache

• Heat the heavy cream in the microwave for 20 seconds (don’t let it boil).

• Pour the warm cream over the chocolate chips/pieces. Let it sit for 1 minute, then stir until shiny and smooth.

• Pour the ganache over the top of the chilled cake and spread evenly.

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Pro Tip

For the best flavor and cleanest slices, let the cake rest in the refrigerator for at least 4 hours (or overnight) before serving. This allows the syrup to fully hydrate the sponge and the filling to firm up.

Nutty Cottage Cheese Dessert Log

A creamy, nutty, and naturally sweet dessert packed with protein, healthy fats, and chewy fruits. Perfect for a wholesome treat or snack.

Prep Time: 20 minutes
Chill Time: 4–6 hours (overnight recommended)
Yield: 8–10 servings

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Ingredients

For the Base:

• 12.5 oz (350 g) cottage cheese, smooth or small-curd

• 3.5 oz (100 g) sour cream (or Greek yogurt for extra protein)

• 2.5 oz (70 g) honey (adjust to taste)

• 1/4 tsp vanillin powder or 1 tsp pure vanilla extract

• 0.7 oz (20 g) instant gelatin

• 3–4 tbsp water (to bloom the gelatin)

For the Mix-ins:

• 1.8 oz (50 g) hazelnuts, toasted

• 3.5 oz (100 g) walnuts, toasted

• 1.5 oz (45 g) peeled pistachios

• 3.5 oz (100 g) dried apricots, chopped

• 3.5 oz (100 g) dates, pitted and chopped

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Instructions

1. Prepare the Fruit and Nuts

1. Chop the dried apricots and dates into small, bite-sized pieces.

2. Toast the nuts if they are raw:

   • Place nuts in a dry skillet over medium heat.

   • Stir frequently for 3–5 minutes until fragrant and lightly golden.

3. Combine all nuts and dried fruits in a bowl and set aside.

2. Bloom the Gelatin

1. Place the instant gelatin in a small heat-proof bowl with 3–4 tablespoons of water.

2. Let it sit for 5 minutes to absorb water and soften.

3. Melt the gelatin gently:

   • Microwave for 10–15 seconds or use a double boiler.

   • Stir until liquid and clear. Avoid boiling, which reduces gelatin’s setting ability.

3. Make the Smooth Base

1. In a large mixing bowl or blender, combine cottage cheese, sour cream, honey, and vanillin/vanilla extract.

2. Blend until completely smooth and creamy. Use a whisk if doing by hand, ensuring no large curds remain.

3. Gradually pour in the melted gelatin while blending or whisking continuously. Mix until fully incorporated.

4. Fold in Nuts and Fruits

1. Add the toasted nuts and chopped dried fruits to the cheese mixture.

2. Gently fold with a spatula until evenly distributed.

5. Mold the Dessert Log

Option 1: Using a Plastic Bottle

1. Take a clean, empty plastic water or soda bottle and carefully cut off the top.

2. Pour the mixture into the bottle.

3. Tap firmly on the counter to remove air bubbles and settle the mixture.

Option 2: Using a Loaf Pan

1. Line a standard loaf pan with plastic wrap, leaving enough overhang on the sides.

2. Pour the mixture into the pan and tap gently to remove air pockets.

6. Chill Until Firm

1. Cover with plastic wrap and refrigerate for at least 4–6 hours (overnight is best) until fully set.

7. Serve

1. For the bottle: Carefully cut the plastic down the side and peel it away.

2. For the loaf pan: Lift the dessert out using the overhanging plastic wrap.

3. Slice into thick rounds using a sharp knife. Serve chilled.

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Tips for Best Results

• Use smooth cottage cheese for a creamier texture; small-curd works too but may be slightly chunkier.

• Adjust honey depending on desired sweetness. You can replace part of it with maple syrup or date syrup.

• For extra flavor, lightly toast the dried fruits in a dry skillet for 1–2 minutes.

• Garnish slices with extra chopped nuts or a drizzle of honey before serving.

Decadent Frozen Chocolate Peanut Bars

Prep time: 20 mins | Freezing time: 2–3 hours | Yield: 6–8 bars

Ingredients

The Creamy Center

• 300g cottage cheese: (or curd cheese/cream cheese for a smoother finish).

• 40g coconut or cocoa butter: (regular butter works as a substitute).

• 40g honey: Adjust to your preferred sweetness.

• 1 tsp vanilla extract

• 20g cocoa powder

The Crunchy Coating

• 160g dark chocolate: High-quality chocolate melts most evenly.

• 40g peanuts: Ground or finely chopped.

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Instructions

1. Blend the Filling

In a food processor or high-speed blender, combine the cottage cheese, melted butter (coconut, cocoa, or regular), honey, vanilla extract, and cocoa powder. Blend until the mixture is completely smooth and no lumps from the cheese remain.

2. Shape the Bars

Pour the mixture into silicone bar molds. If you do not have molds, you can pour the mixture into a parchment-lined square pan and cut them into bars once partially frozen. Place in the freezer for at least 2 hours or until they are firm enough to handle.

3. Prepare the Coating

While the bars are freezing, melt the dark chocolate in a microwave-safe bowl in 30-second intervals or using a double boiler. Once smooth, stir in the ground peanuts. Pour the chocolate mixture into a tall glass; this makes dipping the bars much easier and ensures an even coat.

4. Dip and Set

Remove the frozen bars from their molds. Working quickly, dip each bar into the chocolate-peanut mixture until fully coated. Because the bars are frozen, the chocolate will set almost instantly.

5. Storage

Place the finished bars back in the freezer for another 15–20 minutes to fully set. Store them in an airtight container in the freezer.

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Pro Tips for Success

• Texture Secret: If using cottage cheese with large curds, pulsing the cheese by itself first before adding the other ingredients ensures the smoothest possible texture.

• Butter Choice: Using coconut or cocoa butter will give the filling a firmer, “snap” quality when bitten into compared to regular butter.

• Peanut Prep: Toast your peanuts slightly before grinding them to significantly enhance the nutty aroma of the coating.

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Nutritional Highlight (Per Bar)

• High Protein: Thanks to the cottage cheese base.

• Antioxidants: Provided by the dark chocolate and cocoa powder.

• Healthy Fats: From the peanuts and coconut butter.

Quick Strawberry Jam-Filled Muffins

Prep Time: 15 minutes
Bake Time: 20–25 minutes
Yield: 12 muffins

These muffins are soft and moist with a fruity jam center and a lightly crunchy almond topping. They are ideal for breakfast, snacks, or dessert.

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📝 Ingredients

• 2 large eggs

• 100 g sugar

• 8 g vanilla sugar (or 1 teaspoon vanilla extract)

• Pinch of salt

• 125 g vanilla yogurt

• 50 ml milk

• 100 ml vegetable or sunflower oil

• 200 g all-purpose flour

• 8 g baking powder

• Strawberry jam (for filling and topping)

• Chopped almonds (for topping)

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👩‍🍳 Instructions

Step 1: Prepare the Oven and Pan

Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease each cup.

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Step 2: Mix the Eggs and Sugar

In a large bowl:

• Add eggs, sugar, vanilla sugar, and salt.

• Whisk until the mixture becomes pale and slightly thick.

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Step 3: Add the Liquid Ingredients

Stir in:

• Vanilla yogurt

• Milk

• Oil

Whisk until the mixture is smooth and evenly blended.

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Step 4: Add the Dry Ingredients

Sift together:

• Flour

• Baking powder

Add them to the wet mixture.
Fold gently with a spatula until just combined.
Do not mix too much, as this can affect the texture.

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Step 5: Fill the Muffin Cups

• Spoon batter into each cup until half full.

• Add 1 teaspoon strawberry jam in the center of each.

• Cover with more batter until cups are about ¾ full.

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Step 6: Add Toppings

• Sprinkle chopped almonds on top of each muffin.

• Add a small dot of jam on the top for appearance.

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Step 7: Bake

Bake for 20–25 minutes, or until:

• The tops are lightly golden

• A toothpick inserted into the muffin (not the jam) comes out clean

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Step 8: Cool

Let muffins cool in the pan for 5 minutes.
Transfer to a wire rack to cool completely or serve slightly warm.

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🌟 Tips for Best Results

• Yogurt: Vanilla or plain yogurt works well.

• Jam options: Strawberry, raspberry, apricot, or mixed berry can be used.

• Topping alternative: Use chopped walnuts or omit nuts if preferred.

• Do not overfill: This prevents overflow during baking.

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📦 Storage

• Store in an airtight container at room temperature for up to 3 days.

• Refrigerate for up to 5 days.

Soft Orange Sugar Cookie

Prep Time: 15 minutes
Bake Time: 12–15 minutes
Yield: 20–24 cookies

These cookies are lightly crisp on the outside and soft on the inside, with a fresh orange flavor and gentle sweetness.

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📝 Ingredients

• 2 large eggs

• 80 g sugar (plus extra for coating)

• 120 ml sunflower oil (or any light vegetable oil)

• 1 teaspoon vanilla extract

• Zest of 1 orange, finely grated

• 300 g all-purpose flour

• 1 teaspoon baking powder

• Pinch of salt

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👩‍🍳 Instructions

Step 1: Prepare the Wet Mixture

In a large bowl:

1. Add the eggs and sugar.

2. Whisk until the mixture becomes pale and slightly thick.

3. Add sunflower oil, vanilla extract, and orange zest.

4. Mix well until evenly combined.

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Step 2: Mix the Dry Ingredients

In another bowl:

• Add flour, baking powder, and salt.

• Whisk or sift together to distribute evenly.

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Step 3: Make the Dough

• Gradually add the dry mixture into the wet mixture.

• Stir with a spatula or spoon until a soft dough forms.

Tip: If the dough feels too soft or sticky, place it in the refrigerator for 15 minutes to make shaping easier.

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Step 4: Shape the Cookies

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

1. Take about 1 tablespoon of dough and roll into a ball.

2. Gently shape into a small oval.

3. Press one side into granulated sugar.

4. Place sugar-side up on the tray.

5. Lightly press with a fork to make a pattern.

Leave space between cookies.

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Step 5: Bake

Bake for 12–15 minutes until the edges turn light golden while the tops remain pale.

Do not overbake, or cookies will become dry.

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Step 6: Cool

Let cookies rest on the tray for 5 minutes, then move to a wire rack to cool completely.

They will firm slightly as they cool.

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🌟 Tips for Best Results

• Zesting: Only grate the orange-colored peel. Avoid the white layer underneath.

• Oil: Use a neutral-flavored oil for best taste.

• Texture: For extra softness, do not brown the tops.

• Storage: Keep in an airtight container for up to 7 days at room temperature.

Creamy Homemade Filled Donuts

Yield: 12–15 donuts
Prep Time: 20 minutes + rising time
Cook Time: 15 minutes

Soft fried donuts filled with smooth vanilla cream and coated in sugar.

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📝 Ingredients

For the Dough

• 500 g all-purpose or bread flour

• 8 g dry yeast (or 12 g fresh yeast)

• 200 g milk, lukewarm

• 80 g sugar

• 50 g butter, melted and cooled

• 1 medium egg

• 1 pinch salt

• Oil for frying (vegetable or canola)

• Granulated sugar (for coating)

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For the Vanilla Cream Filling

• 2 cups milk

• ½ cup sugar

• ¼ cup cornstarch

• 4 egg yolks

• 1 teaspoon vanilla extract

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👩‍🍳 Instructions

Step 1: Activate the Yeast

In a large bowl, mix:

• Lukewarm milk

• Sugar

• Yeast

Let sit for 5 minutes until slightly foamy.

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Step 2: Make the Dough

Add to the yeast mixture:

• Egg

• Melted butter

Mix well.
Gradually add flour and salt.
Mix until a soft dough forms.

Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.

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Step 3: First Rise

Place dough in a lightly greased bowl.
Cover with a clean cloth.
Let rise in a warm place for 1 to 1½ hours or until doubled in size.

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Step 4: Shape the Donuts

Punch down the dough.
Roll out to ½ inch thickness.
Cut into circles using a cutter or glass.

Place on parchment paper.
Cover and let rise again for 30–45 minutes.

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Step 5: Prepare the Cream Filling

In a bowl, whisk:

• Egg yolks

• Sugar

• Cornstarch

Heat milk in a pan until warm (not boiling).
Slowly whisk hot milk into egg mixture.
Return to pan and cook on medium heat, stirring constantly until thick.

Remove from heat.
Add vanilla extract.
Transfer to a bowl and cover with plastic wrap touching the surface.
Cool completely.

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Step 6: Fry the Donuts

Heat oil to 350°F (175°C).
Fry donuts in batches for about 2 minutes per side until golden.

Remove and drain on paper towels.

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Step 7: Coat and Fill

Roll warm donuts in granulated sugar.

Make a small hole on the side of each donut using a knife or straw.
Fill a piping bag with cooled cream.
Pipe cream into each donut until filled.

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⭐ Tips for Best Results

• Milk temperature: Should be warm, not hot.

• Oil temperature: Keep steady for even frying.

• Do not overcrowd when frying.

• Filling options: Jam, chocolate cream, or custard work well.

Creamy Iced Dessert (No-Bake Frozen Treat)

Yield: 6–8 servings
Prep Time: 15 minutes
Chill/Freeze Time: 3–4 hours
Total Time: About 4 hours
Course: Dessert

This creamy frozen dessert is made with a rich milk base, folded with whipped cream, and finished with chocolate pieces. It’s smooth, refreshing, and perfect for special occasions.

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🧾 Ingredients

• ¾ cup (200 ml) whipped cream (prepared)

• ½ cup powdered milk

• 1 can (395 g / 14 oz) sweetened condensed milk

• 1 carton (240 ml / 8 oz) heavy cream

• 1 cup chocolate flakes or chocolate chips

• 1 chocolate bar, chopped (for topping)

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👩‍🍳 Instructions

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1️⃣ Prepare the Cream Base

• In a saucepan, add:

  • Sweetened condensed milk

  • Heavy cream

  • Powdered milk

• Stir until fully combined.

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2️⃣ Thicken the Mixture

• Place saucepan over medium heat.

• Stir constantly to prevent sticking.

• Cook until mixture thickens slightly and coats the back of a spoon.

• Do not boil.

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3️⃣ Cool Completely

• Remove from heat.

• Transfer to a bowl and let cool to room temperature.

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4️⃣ Whip the Cream

• Prepare whipped cream according to package instructions.

• Whip until soft peaks form.

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5️⃣ Combine

• Gently fold whipped cream into the cooled milk mixture.

• Use slow folding motions to keep the mixture airy.

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6️⃣ Add Chocolate

• Stir in chocolate flakes gently.

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7️⃣ Assemble

• Pour mixture into a glass dish.

• Sprinkle chopped chocolate bar on top.

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8️⃣ Chill

• Refrigerate or freeze for at least 3 hours until firm and cold.

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🍽 Serving

Serve well chilled or semi-frozen.

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💡 Tips & Variations

✔ Add vanilla extract for extra flavor
✔ Use white chocolate or dark chocolate
✔ Add crushed cookies or nuts
✔ Use molds for individual portions
✔ Add fruit pieces for a fresh twist

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❄️ Storage

• Freezer: Up to 1 month

• Refrigerator (soft texture): Up to 3 days

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🧮 Nutrition (Approximate per serving)

• Calories: 320–380

• Fat: 18–22 g

• Carbohydrates: 35–40 g

• Protein: 6–7 g