Stuffed Pumpkin with Minced Meat and Creamy Garlic Sauce Ingredients For the Stuffed Pumpkin: Pumpkin: 1 medium-sized Onion: 1, finely chopped Carrot: 1, grated Minced meat: 500 g (17 oz) (beef, pork, or a mix) Salt: To taste Black pepper: To taste Paprika: 1 teaspoon Rosemary: 1/2 teaspoon, finely chopped Garlic: 3 cloves, minced Parsley: A handful, finely chopped Cheese: 100 g (about 1 cup), grated … Read more

Chocolate Truffle Recipe (Brazilian Brigadeiros) Ingredients: 1 can sweetened condensed milk (approximately 397g or 14 oz) 1 tbsp butter (about 15g) 3 tbsp cocoa powder (about 20g) Chocolate sprinkles for rolling Directions: In a saucepan, combine the sweetened condensed milk, butter, and cocoa powder. Cook over medium heat, stirring constantly with a wooden spoon or spatula, for about 10-15 … Read more

Mini Apple Oatmeal Donuts with Nuts Ingredients: 2 apples, peeled, cored, and chopped 30 ml (2 tablespoons) water 1 cup oatmeal 50g (½ cup) mixed nuts, chopped (walnuts, almonds, etc.) 1 teaspoon vanilla extract (or vanillin) 2 tablespoons avocado oil Optional: Sweetener of your choice (honey, maple syrup, or sugar to taste) Directions: Step 1: … Read more

The Recipe for Carrot Cake Rolls We would like to welcome you to a gourmet journey where classic flavours and cutting-edge cooking methods come together! We are going to take a deep dive into the realm of sweets today, and we are going to provide you with a masterpiece that will make your mouth wet.Either … Read more

Jalapeño Cheddar Focaccia This is the easiest bread I have ever prepared, and it tastes the best. For a change, you can add cheeses, onions, rosemary, or other herbs and spices on top. Because they are my favorite, I like to use jarred old el paso peppers and double the jalapeños. It’s a dinner to die for if you cut it in half and sandwich meat and vegetables in the center. Ingredients: For the dough: 3 1/2 cups all-purpose flour 2 teaspoons instant yeast 1 teaspoon salt 1 tablespoon sugar 1 1/2 cups warm water 2 tablespoons olive oil For the topping: 2-3 jalapeño peppers, thinly sliced 1 1/2 cups shredded cheddar cheese Freshly ground black pepper Coarse sea … Read more

Soft and Moist Milk Cupcakes I love to bake, but since I recently relocated, I’ve been unable to do so because I still don’t own an oven. I was searching for stovetop cupcake recipes that I could prepare at home. I’m glad I came upon Gabby’s life’s no-bake, fluffy,  I wasn’t expecting it to be this amazing, but it was really simple and quick to prepare. My friends and family like it as well, after I shared it with them. They insisted that I create more over the weekend. The taste is creamy with a faint hint of vanilla extract, and the texture is flawless. Serve this with juice, tea, or coffee and don’t forget to give it a taste. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 220 kcal per cupcake (without frosting) | Servings: 12 cupcakes Ingredients: 1 3/4 cups all-purpose flour 1/2 cup granulated sugar 1/2 cup unsalted butter, softened 2 large eggs … Read more

CAKE WITH ONLY 3 INGREDIENTS You won’t believe how light and fluffy this sponge cake is—it only needs three ingredients. It makes a fantastic foundation cake that goes well with many different recipes. You can accomplish anything if I can. Come on, let’s bake! How to keep sponge cakes stored To keep the cake fresh for up to five days at room temperature, securely wrap each layer in plastic wrap and place it in a cake keeper or ziplock bag. Store it in the refrigerator for up to seven or ten days to extend its shelf life. If the cake is refrigerated and sealed in an airtight container, it can be stored for up to five days after frosting. It could dry out and get hard if not wrapped properly. The cake that isn’t frozen can also be frozen. The shelf life will be increased to five to six months if the individually wrapped layers are kept in the freezer. EQUIPMENT … Read more