Full Tested Recipes

Easy Lamington recipe

▪️Dry ingredients:
2 and 1/2 cup flour
1/2 tsp salt
1 Tbsp baking powder
1 cup sugar
▪️Wet ingredients :
4 eggs

Full Recipe in the com.m.ents as usual

Homemade Veggie Filled Dough

Ingredients :
1 tea glass of warm milk (100 ml)
1 tea glass of warm water (100 ml)
Half a tea glass of vegetable oil (50 ml)
1 tablespoon of granulated sugar (20 grams)
1 tablespoon of dry yeast (10 grams)
4 cups of flour (480 grams)

▪️ Full Recipe in the com.m.ents 👇:

Best Homemade Puff Puff recipes

Ingredients :
2 cups (250g) of Plain Flour
2 teaspoons of yeast (the one used in baking bread)
½ teaspoon ground nutmeg
½ cup granulated sugar (or to your taste)
3 pinches of salt
Lukewarm water (for mixing)
Vegetable Oil (for frying)

Full Recipe in the com.m.ents as usual :

homemade classic vanilla ice cream

Ingredients:
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 tsp pure vanilla extract

▪️ Full Recipe 👇

Bailey's Chocolate Cheesecake Trifle with Chocolate Drizzle

A decadent and indulgent dessert that's perfect for any occasion. This trifle combines the richness of chocolate cheesecake, the creaminess of whipped cream, and the unique flavor of Bailey's Irish Cream.

Ingredients:
For the base:

1 package (14 ounces) chocolate sandwich cookies
5 tablespoons unsalted butter, melted
For the cheesecake layer:

16 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
1/4 cup Bailey's Irish Cream
For the whipped cream layer:

1 container (8 ounces) frozen whipped topping, thawed
For the chocolate drizzle:

1/4 cup unsweetened cocoa powder
1 tablespoon milk
Instructions:
Make the base: In a food processor, pulse the chocolate sandwich cookies until finely crushed. Combine with the melted butter and press into the bottom of a 9x13 inch baking pan.
Make the cheesecake layer: In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, cocoa powder, milk, vanilla extract, and Bailey's Irish Cream, beating until well combined.
Assemble: Pour the cheesecake mixture over the chocolate cookie base.
Refrigerate: Refrigerate for at least 4 hours, or overnight.
Add whipped cream: Spread the thawed whipped topping over the chilled cheesecake.
Make the chocolate drizzle: In a small bowl, whisk together the cocoa powder and milk until smooth.
Drizzle: Drizzle the chocolate sauce over the whipped cream layer.
Serve: Serve immediately and enjoy!
Tips:

For a richer flavor, use dark chocolate sandwich cookies and cocoa powder.
You can adjust the amount of Bailey's Irish Cream to your preference.
For a more decadent dessert, add a layer of chocolate ganache or crushed chocolate cookies to the bottom of the trifle.
Enjoy your delicious Bailey's Chocolate Cheesecake Trifle.

Decadent Cookie Dough Delight Cake

🍪 Ingredients:

3/4 cup salted butter, room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 1/4 cups semi-sweet chocolate chips
1.5 quarts Cookie Dough Ice Cream (softened)
4 oz Cool Whip
Mini Chips Ahoy cookies (for topping)
Chocolate sauce (e.g., Smucker’s Chocolate Sundae Syrup)
🍰 Instructions:

Prepare the Cookie Base:

Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
In a large mixing bowl, cream together the salted butter, dark brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the semi-sweet chocolate chips.
Press the cookie dough evenly into the bottom of the prepared springform pan.
Bake for 12-15 minutes, or until the edges are golden brown. Let the cookie cool completely in the pan.
Assemble the Cake:

Once the cookie base has cooled, spread the softened cookie dough ice cream evenly over the top, forming a thick layer.
Cover the cake with plastic wrap and freeze for at least 4 hours, or until the ice cream is firm.
Decorate the Cake:

Remove the cake from the freezer and release the springform pan. Spread a layer of Cool Whip evenly over the ice cream.
Sprinkle Mini Chips Ahoy cookies on top for added texture and decoration.
Drizzle with Chocolate:

Drizzle the top of the cake generously with chocolate sauce to add a rich, decadent finish.
Chill and Serve:

Return the cake to the freezer for 30 minutes to allow the toppings to set.
Slice and serve this Decadent Cookie Dough Delight Cake for an irresistible ice cream and cookie combo.

Butter Vanilla Sponge Cake recipe

Ingredients :

90 g unsalted butter
130 g cake flour (80 g + 50 g)
1/2 tsp baking power
1 vanilla bean pod
6 large egg yolks
90 ml fresh milk

▪️ Full Recipe in the com.m.ents as usual 👇

Chocolate Muffins Easy Recipe

Ingredients

2 cups flour (cake or all purpose)
1 cup plain yoghurt
1 & 1/2 cups white sugar
1/2 cup vegetable oil
3/4 cup cocoa powder
2 eggs

Full Recipe in the com.m.ents as usual 👇

Best Viennese whirls recipe

Ingredients

3/4 cup icing sugar
250 g unsalted butter
1 tsp vanilla extract
1½ all-purpose flour
1/2 cup corn flour
1/2 cup unsalted butter
1½ cups icing sugar
1/2 tsp vanilla extract
1 tbsp milk

Full Recipe in the com.m.ents below :

Easy Classic Meat Pie Recipe

Ingredients :
1kg flour
500g butter (Margarine)
1 egg yolk
1 Tablespoon white vinegar
2 pinches of salt
Ice cold water

Full Recipe in the com.m.ents :

CHOCOLATE COTTON CAKE

INGREDIENTS

80ml of milk
60ml vegetable oil
70g of flour
10g cocoa powder
4 egg whites
4 egg yolks
70g of sugar
1/3 teaspoon of salt
1/2 teaspoon lemon juice
Chocolate chips
3/4 tsp baking powder

INSTRUCTIONS

1. In a bowl, mix the milk, oil, flour, baking powder and egg yolks. Divide into two portions and add cocoa powder to the second portion.
2. In another bowl, beat the egg whites with salt, lemon juice, and sugar.
3. Divide the white and dark mixtures into two portions.
4. Transfer to baking sheet, add dark mixture, top with white mixture, and sprinkle with chocolate chips.
5. Bake in hot water at 170°C (340°F) for 1 hour.

Fluffy Vanilla Cupcakes recipe

Ingredients :

¾ cup (170 grams) unsalted butter, at room temperature
1 ½ (300 grams) cup sugar
5 large eggs, at room temperature
2 ½ cupcake (270 gram) and pastry flour
2 tsp baking powder
¼ tsp salt
1 cup 2% milk, at room temperature
1 Tbsp vanilla extract

Full Recipe in the com.m.ents :

MILK BRIOCHE – Best Fluffy like cloud and super soft

◾Ingredients :
150 ml (2/3 cup) warm milk
7 g instant yeast
15 g (1 tbsp) flour (for yeast)
20 g (1 tbsp + 1 tsp) butter, softened
1 egg
15 g (1 tbsp) sugar
330 g (2 5/8 cups) flour
3 g (1/2 tsp) salt

Full Recipe in the com.m.ents :

Naan Bread Easy Recipe

Ingredients :
2 cups all-purpose flour
1 egg, lightly beaten
1 tsp. salt
1 tsp. sugar
1 tsp. yeast
1/4 tsp. baking powder
1 tbsp. milk powder
1/2 cup water
1/2 cup milk

▪️ Full Recipe in the com.m.ents as usual 👇

Basic Chocolate Sponge Cake l Best Sponge For Birthday Cake

Ingredients :

1 cup all purpose flour (128 grams)
3 tablespoon cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
200 ml whole milk
1 tablespoon vinegar or lemon juice
½ cup sugar (100 grams)
¼ cup oil (60 ml)

▪️ Full Recipe 👇

Chocolate Fudge Cake

Ingredients :
300g plain flour
100g cocoa powder
1 tsp baking powder
1 tsp baking soda (I will reduce this to
½ tsp)
3 large eggs
360g castor sugar

Full Recipe in the com.m.ents :👇

Best opera cake recipe.

Ingredients :

- 1 cup almond flour
- 1 cup powdered sugar
- 3 large eggs
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter

▪️ Full Recipe 👇

Greek Yogurt Cupcakes recipe.

Ingredients :

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup plain Greek yogurt

▪️Full Recipe in the com.m.ents :👇

White line Doughnuts Recipe

Ingredients :
3 cups of flour
½ cup sugar
1 tbsp of instant dry yeast
4 tbsp of margarine
1 large egg (optional)
½ tbsp vanilla flavour

▪️ Full Recipe 👇

Stuffed Donuts Recipe.

Ingredients :

2 cups of milk
1 egg
5 egg yolks
1/4 cup cornstarch
1/2 cups of sugar
1/4 cup Little Village margarine
1 teaspoon vanilla extract

▪️ Full Recipe 👇

MILK BRIOCHE – Best Fluffy like cloud and super soft

◾Ingredients :
150 ml (2/3 cup) warm milk
7 g instant yeast
15 g (1 tbsp) flour (for yeast)
20 g (1 tbsp + 1 tsp) butter, softened
1 egg
15 g (1 tbsp) sugar
330 g (2 5/8 cups) flour
3 g (1/2 tsp) salt

Full Recipe in the com.m.ents as usual :

Chocolate Cake With Easy Ganache

INGREDIENTS

2 cups all-purpose flour
1 cup caster sugar
1 cup cocoa powder ( unsweetened ) I used Hersey brand
2 egg
⅓ cup vegetable oil

Full Recipe in the com.m.ents as usual

No Bake homemace crunch bars using just one bowl, 5 ingredients and less than 2 minutes! This quick and easy snack or dessert is naturally gluten free, vegan, dairy free and can be made sugar free!

INGREDIENTS:

1 1/2 cups chocolate chips
1/2 cup peanut butter
1/4 teaspoon salt
2 cups crisp rice cereal

INSTRUCTIONS:

Melt the chocolate chips, peanut butter, and salt together. You can do this in a microwave, or in a double boiler by adding an inch of water to a small saucepan and placing a heat-safe bowl on top of the pot. Bring the water to a boil, and gently stir the chocolate chips, peanut butter, and salt together until they are smoothy melted.
Place the rice cereal in a large bowl. Pour the melted chocolate mixture into the rice cereal and stir well, until evenly coated.
Lightly grease a 9-by-5-inch loaf pan and press a piece of parchment paper into the bottom of the pan. (The oil will hold the parchment paper in place.) Transfer the crunch bar mixture into the pan, and smooth the top with a spatula. Place the pan on a flat surface in the freezer to chill until firm, about 1 hour.
When the chocolate feels firm to the touch, you can use the parchment paper to lift the bars out of the pan. Use a sharp knife to slice the chocolate into 1-inch bars. You can make "fun size" bars by slicing the chocolate down the center, as well. (See photos for reference.)
These crunch bars are best kept in an airtight container in the fridge, for up to 2 weeks. When you use an all-natural peanut butter, they will become softer when left at room temperature for too long. You can also freeze these for up to 3 months, if you'd like to store them longer.

Would Anyone Here Actually Eat Pineapple Upside-Down Cake?

Ingredients:

First layer.

1cup light brown sugar

1 stick butter (melted)

Second layer!

1 box Yellow c ake mix

1/2 cup oil

4 eggs

1 20 oz can sliced pineapples drained

1 20 oz crushed pineapple drained

1cup pineapple juice ( from the drained pineapples

Marchino cherries

13×9 pan for baking


Directions:

In a 13 x 9 inch pan add melted butter and cup of light brown sugar. Mix and spread to cover the bottom then add pineapple slices place marchino cherries in the center of pineapples.place some of the crushed pineapple in between the layers of pineapples.

In another large bowl add the Yellow cake mix ,1/2 cup oil, 4 eggs, cup of pineapple juice and the rest of crushed drained pineapple. mix until well combined..

Pour into the prepared pan bake at 350 degrees for 40 minutes. When done let cake cool for 5 minutes then turn over on a foil wraped pan..

I cut it so you can see how it looks inside soft and yummy.!

Enjoy!



🍋✨Easy Lime Cheesecake ✨🍋

Refreshing, creamy and with the perfect citrus touch. Ideal for a summer dessert or any special occasion!

👵🏼Ingredients👵🏼

For the crust:

• 2 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

For the filling:

• 3 (24 oz) packages cream cheese, at room temperature
• 1 1/2 cups powdered sugar
• 1/4 cup lime juice
• 1-2 tablespoons lime zest (adjust to taste)
• 1 teaspoon vanilla extract
• 3/4 cup chilled whipping cream (30-35% fat)

For garnish:

• Sweetened whipped cream

👵🏼Instructions👵🏼

1. Prepare the crust: 🍪 In a bowl, mix the graham cracker crumbs with the melted butter. Press firmly into the bottom and up the sides of an 8- or 9-inch springform pan.
2. Make the filling: 🧀 Beat the cream cheese until smooth. Add the powdered sugar, lime juice and zest, and vanilla extract, beating until smooth. In a separate bowl, beat the cream until it forms stiff peaks, then gently fold into the cream cheese mixture.
3. Assemble the pie: 🍰 Pour the filling over the crust and smooth the top. Cover and refrigerate for 5-6 hours or until firm.
4. Serve and enjoy: 🎉 Garnish with sweetened whipped cream and an extra touch of lime zest for a fresh finish.

Servings: 12
Prep time: 20 min
Refrigerate: 5-6 hours

📌 Tip:
Add thin lime slices to the top for an elegant, citrusy presentation. Every bite will be a refreshing treat!

# FoodPhotography

Best Yogurt Cloud Cake Recipe

Ingredients :

300ml (1.05 cup) unsweetened yoghurt
3 egg yolks
54g/ 1.9Oz (6 Tbsp) flour
3 egg whites
84g/ 2.96Oz (7 Tbsp) sugar
1 tbsp lemon juice (Optional)
vanilla

Full Recipe in the com.m.ents as usual :

Japanese Cheese Cake Recipe

Ingredients :

8 ounce cream cheese
4 tbs unsalted butter
6 large egg yolk
⅓ cup granulated sugar
½ cup all-purpose flour
1½ tbs cornstarch
¼ cup heavy cream
1 tbs lemon zest

Full Recipe in the com.m.ents as usual

Ding D**g Cake recipe

Ingredients:
●½ cup unsalted butter, softened
●1 ½ cups granulated sugar
●2 large eggs
●1 ½ cups all-purpose flour
●½ cup unsweetened dark chocolate cocoa powder
●½ tsp kosher salt
●1 tsp baking soda

Full Recipe in the com.m.ents as usual :